Jan'S Marinara Sauce

1. In 3 quart saucepan heat oil. Chop garlic, onions and parsley finely. Add to saucepan and saute.

2. Add chopped pepper to onions and saute over medium heat for about 10 minutes.

3. Chop tomatoes coarsely and add.

4. Stir in seasonings. Simmer uncovered until thick, about 2 hours.

5. Freeze in 2 cup containers.

6. For Spaghetti sauce: 1 lb ground beef 2 cups marinara sauce 1 cup tomato sauce

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Nutrient	Quantity
Total fats	73.4684 g
Protein	8.1538 g
Carbohydrates	61.0946 g
Energy	900.7775 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5866 g
Water	777.6812 g
Aspartic acid	1.1815 g
Calcium, Ca	131.5434 mg
Lutein + zeaxanthin	1347.8432 g
Fiber, total dietary	12.336 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	2555.957 g
Niacin	3.788 mg
Vitamin A, RAE	234.3739 g
Arginine	0.3937 g
Riboflavin	0.1997 mg
Tocopherol, beta	0.1239 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	2.8561 g
Sodium, Na	40.8403 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9088 g
Total lipid (fat)	73.4684 g
Manganese, Mn	1.1419 mg
Fructose	10.7997 g
Proline	0.1567 g
Fatty acids, total saturated 16:0	8.3861 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	16.049 g
Choline, total	53.9437 mg
Sugars, total	38.7803 g
Serine	0.2653 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.4686 g
Vitamin B-6	1.0337 mg
Selenium, Se	1.5694 g
Ash	3.9111 g
Fatty acids, total saturated 18:1 undifferentiated	51.5067 g
Pantothenic acid	0.8748 mg
Phenylalanine	0.3415 g
Copper, Cu	0.483 mg
Betaine	0.9785 mg
Thiamin	0.3704 mg
Methionine	0.0476 g
Iron, Fe	3.127 mg
Carbohydrate, by difference	61.0946 g
Phosphorus, P	212.1529 mg
Folate, total	132.0767 g
Tocopherol, gamma	1.2537 mg
Lycopene	11495.6772 g
Alanine	0.2423 g
Valine	0.2058 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	7.5206 g
Glycine	0.2047 g
Carotene, alpha	485.8034 g
Glucose (dextrose)	11.8273 g
Fatty acids, total saturated 14:0	0.0093 g
Zinc, Zn	1.4419 mg
Isoleucine	0.165 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	8.1081 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.2509 g
Tocotrienol, alpha	0.1376 mg
Vitamin A, IU	4677.4769 IU
Folate, DFE	132.0767 g
Tryptophan	0.0819 g
Vitamin C, total ascorbic acid	215.6062 mg
Phytosterols	239.3909 mg
Galactose	0.0013 g
Fatty acids, total polyunsaturated 18:1 c	0.0055 g
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1222 g
Vitamin K (phylloquinone)	159.802 g
Fatty acids, total saturated	10.2743 g
Histidine	0.1168 g
Fatty acids, total monounsaturated	52.7302 g
Threonine	0.2376 g
Folate, food	132.0767 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	11.6413 g
Vitamin E (alpha-tocopherol)	13.4795 mg
Magnesium, Mg	92.2296 mg
Lysine	0.2884 g
Potassium, K	1716.7643 mg
Cystine	0.0724 g
Fluoride, F	16.1725 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	2 teaspoons	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	0.33 cup	636.48	0	72
Onion	2	88	20.548	0.22
Tomato	2 cans	80.4198	17.3796	0.8936
Parsley	4 sprigs	1.44	0.2532	0.0316
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
green pepper	1	32.8	7.6096	0.2788