Meat Sauce, 263Cals Per Serve

1. Brown the ground beef in a pan big enough to hold everything and the water too.

2. Add the rest of the ingredients to the pan and cook on low for about 30 minutes. Until cooked.

3. If there is too much liquid, reduce the sauce by boiling down till as thick as you want it to be.

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Nutrient	Quantity
Total fats	6098.136 g
Protein	52297.631 g
Carbohydrates	28.2386 g
Energy	265325.1625 kCal
Fatty acids, total saturated 18:3 undifferentiated	34.0132 g
Water	167346.5419 g
Aspartic acid	0.5809 g
Calcium, Ca	20575.3893 mg
Lutein + zeaxanthin	0.454 g
Fiber, total dietary	6.7443 g
Carotene, beta	594.97 g
Niacin	15196.6539 mg
Vitamin A, RAE	58.527 g
Fatty acids, total trans-polyenoic	49.8668 g
Arginine	0.1149 g
Riboflavin	281.3202 mg
Fatty acids, total polyunsaturated 15:0	24.9334 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	34.0003 g
Fatty acids, total saturated 20:1	6.8007 g
Glutamic acid	1.526 g
Sodium, Na	125281.9594 mg
Fatty acids, total saturated 16:1 undifferentiated	158.6684 g
Total lipid (fat)	6098.136 g
Manganese, Mn	20.7461 mg
Fructose	3.8612 g
Proline	0.094 g
Fatty acids, total saturated 16:0	1303.4222 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	92.9335 g
Sucrose	0.198 g
Choline, total	147585.756 mg
Fatty acids, total polyunsaturated 18:2 CLAs	38.5334 g
Fatty acids, total polyunsaturated 18:1 t	206.2671 g
Sugars, total	8.0394 g
Serine	0.1239 g
Fatty acids, total saturated 10:0	2.2667 g
Fatty acids, total saturated 18:0	802.4169 g
Fatty acids, total saturated 20:4 undifferentiated	13.6 g
Vitamin B-6	1476.0515 mg
Selenium, Se	47831.095 g
Ash	3835.2965 g
Fatty acids, total saturated 18:1 undifferentiated	2062.7336 g
Pantothenic acid	1537.2009 mg
Phenylalanine	0.1168 g
Copper, Cu	154.4702 mg
Betaine	17226.9786 mg
Thiamin	117.9605 mg
Methionine	0.0304 g
Iron, Fe	4197.518 mg
Carbohydrate, by difference	28.2386 g
Phosphorus, P	480642.1512 mg
Folate, total	29562.7305 g
Tocopherol, gamma	0.3498 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	4.5333 g
Lycopene	18984.26 g
Alanine	0.1301 g
Cholesterol	124666.9494 mg
Valine	0.1003 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	181.6362 g
Glycine	0.0992 g
Carotene, alpha	19.152 g
Glucose (dextrose)	3.7952 g
Fatty acids, total saturated 14:0	138.2719 g
Zinc, Zn	8183.4173 mg
Isoleucine	0.0911 g
Maltose	0.1848 g
Fatty acids, total saturated 12:0	2.2668 g
Fatty acids, total polyunsaturated	245.1199 g
Fatty acids, total saturated 14:1	27.2001 g
Leucine	0.1356 g
Fatty acids, total polyunsaturated 18:2 t not further defined	49.8668 g
Tocotrienol, alpha	0.0008 mg
Vitamin A, IU	1182.187 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	9.0667 g
Folate, DFE	29562.7305 g
Tryptophan	0.0345 g
Vitamin C, total ascorbic acid	65.992 mg
Phytosterols	0.092 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	1856.4048 g
Fatty acids, total saturated 20:0	6.8 g
Starch	0.1452 g
Tyrosine	0.0649 g
Vitamin B-12	2878.6732 g
Vitamin K (phylloquinone)	2047.6923 g
Fatty acids, total saturated	2339.3116 g
Histidine	0.0666 g
Fatty acids, total monounsaturated	2255.4069 g
Threonine	0.1241 g
Folate, food	29562.7305 g
Fatty acids, total polyunsaturated 17:0	58.9335 g
Cryptoxanthin, beta	0.025 g
Vitamin E (alpha-tocopherol)	501.5068 mg
Fatty acids, total trans	256.1339 g
Fatty acids, total trans-monoenoic	206.2671 g
Magnesium, Mg	52192.6226 mg
Lysine	0.1331 g
Potassium, K	776219.3971 mg
Cystine	0.05 g
Fluoride, F	0.0342 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mushroom	8	0	0	0
black pepper	1 dash	0.251	0.064	0.0033
Water	3 cups	0	0	0
Tomato paste	0.25 cup	54.12	12.4806	0.3102
Garlic Clove	3	0	0	0
green bell pepper	1 cup	29.19	6.394	0.3753
vegetable	50 g	41	9.3	0.1
beef	500	265200.6015	0	6097.3472
oxo beef cube	1	0	0	0