Jim'S Spaghetti House Sauce

1. Mix all ingredients except for the bay leaves together until smooth. DO NOT BROWN THE GROUND CHUCK. This is what makes the texture so fine.

2. Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top.

3. Cover and simmer on low heat for 3 hours. Stir occasionally.

4. Remove bay leaves. Skim fat from top.

5. Serve over spagetti noodles.

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Nutrient	Quantity
Total fats	4.7494 g
Protein	23.9025 g
Carbohydrates	226.3363 g
Energy	959.438 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.149 g
Water	919.6059 g
Aspartic acid	3.188 g
Calcium, Ca	378.604 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0014 g
Lutein + zeaxanthin	128.938 g
Fiber, total dietary	30.5382 g
Fatty acids, total saturated 22:0	0.0106 g
Fatty acids, total trans-polyenoic 13:0	0.0044 g
Carotene, beta	5536.49 g
Niacin	13.0606 mg
Vitamin A, RAE	501.98 g
Arginine	1.1356 g
Riboflavin	0.8246 mg
Tocopherol, beta	0.0389 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.105 g
Fatty acids, total saturated 20:1	0.0057 g
Glutamic acid	8.9592 g
Sodium, Na	699.034 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0272 g
Total lipid (fat)	4.7494 g
Manganese, Mn	3.2269 mg
Fructose	26.4417 g
Proline	0.7425 g
Fatty acids, total saturated 16:0	0.7607 g
Fatty acids, total saturated 8:0	0.0094 g
Sucrose	105.918 g
Choline, total	174.6706 mg
Sugars, total	162.0892 g
Serine	0.6322 g
Fatty acids, total saturated 10:0	0.0054 g
Fatty acids, total saturated 18:0	0.1782 g
Vitamin B-6	1.7533 mg
Selenium, Se	25.5524 g
Ash	14.1081 g
Fatty acids, total saturated 18:1 undifferentiated	0.8541 g
Pantothenic acid	1.3642 mg
Phenylalanine	0.6925 g
Copper, Cu	1.7689 mg
Betaine	3.5424 mg
Thiamin	0.4902 mg
Methionine	0.1389 g
Iron, Fe	15.9999 mg
Carbohydrate, by difference	226.3363 g
Phosphorus, P	506.394 mg
Folate, total	137.684 g
Tocopherol, gamma	3.1681 mg
Lycopene	97802.842 g
Alanine	0.7114 g
Valine	0.5787 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.014 g
Fatty acids, total saturated 18:2 undifferentiated	1.8661 g
Glycine	0.6111 g
Carotene, alpha	438.484 g
Glucose (dextrose)	28.8071 g
Fatty acids, total saturated 14:0	0.0557 g
Zinc, Zn	3.9647 mg
Isoleucine	0.4926 g
Maltose	0.952 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0242 g
Fatty acids, total polyunsaturated	2.034 g
Fatty acids, total saturated 14:1	0.0015 g
Tocotrienol, gamma	0.4617 mg
Leucine	0.7824 g
Tocotrienol, alpha	0.7604 mg
Vitamin A, IU	10064.634 IU
Folate, DFE	137.684 g
Tryptophan	0.1945 g
Vitamin C, total ascorbic acid	108.1208 mg
Phytosterols	91.936 mg
Galactose	0.0153 g
Fatty acids, total polyunsaturated 18:1 c	0.578 g
Fatty acids, total saturated 20:0	0.0089 g
Fatty acids, total saturated 6:0	0.0032 g
Starch	0.748 g
Tyrosine	0.3932 g
Vitamin K (phylloquinone)	78.9856 g
Fatty acids, total saturated	1.0868 g
Histidine	0.3659 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0023 g
Fatty acids, total monounsaturated	0.8888 g
Threonine	0.6392 g
Folate, food	137.684 g
Fatty acids, total polyunsaturated 17:0	0.0023 g
Cryptoxanthin, beta	567.75 g
Vitamin E (alpha-tocopherol)	21.2085 mg
Magnesium, Mg	243.104 mg
Lysine	0.7644 g
Potassium, K	4670.324 mg
Fatty acids, total polyunsaturated 24:1 c	0.0006 g
Cystine	0.2331 g
Fluoride, F	8.0964 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Salt	3 teaspoons	0	0	0
Garlic powder	2 teaspoons	20.522	4.5093	0.0453
Onion	3	180	42.03	0.45
Bay leaf	4	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	1 cup	0	0	0
Tomato Sauce	2 cans	0	0	0
Pepper	4 teaspoons	23.092	5.8834	0.2999
Tomato paste	2 cans	278.8	64.294	1.598
chili powder	6 teaspoons	45.684	8.0514	2.3134
red wine vinegar	6 teaspoons	5.7	0.081	0
chuck	4	0	0	0