Old-Fashioned Spaghetti Sauce

1. Coat bottom of stockpot with olive oil.

2. Over medium heat, melt butter.

3. Add hamburger, sausage, onion, and garlic.

4. When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.

5. Increase heat to high and bring to a boil.

6. Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.

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Nutrient	Quantity
Total fats	758.812 g
Protein	492.8415 g
Carbohydrates	50.8391 g
Energy	9077.1331 kCal
Fatty acids, total saturated 18:3 undifferentiated	9.6324 g
Water	1802.5072 g
Aspartic acid	28.0456 g
Calcium, Ca	791.0867 mg
Lutein + zeaxanthin	25.35 g
Fiber, total dietary	9.593 g
Carotene, beta	12.286 g
Niacin	123.1592 mg
Vitamin A, RAE	3.273 g
Fatty acids, total trans-polyenoic	0.1496 g
Arginine	20.8518 g
Riboflavin	5.0104 mg
Fatty acids, total polyunsaturated 15:0	0.0748 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1082 g
Fatty acids, total saturated 20:1	0.0606 g
Glutamic acid	47.4847 g
Sodium, Na	17005.7556 mg
Fatty acids, total saturated 16:1 undifferentiated	34.3859 g
Total lipid (fat)	758.812 g
Manganese, Mn	2.6279 mg
Fructose	2.0753 g
Proline	15.5607 g
Fatty acids, total saturated 16:0	157.1993 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2788 g
Sucrose	3.8745 g
Choline, total	452.9576 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1156 g
Fatty acids, total polyunsaturated 18:1 t	0.6188 g
Sugars, total	9.1721 g
Serine	13.1385 g
Fatty acids, total saturated 10:0	1.8212 g
Fatty acids, total saturated 18:0	92.8025 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	11.53 mg
Selenium, Se	706.867 g
Ash	76.5095 g
Fatty acids, total saturated 18:1 undifferentiated	308.6618 g
Pantothenic acid	16.7994 mg
Phenylalanine	11.4291 g
Copper, Cu	3.3496 mg
Betaine	51.9381 mg
Thiamin	14.0903 mg
Methionine	8.2045 g
Iron, Fe	41.7615 mg
Carbohydrate, by difference	50.8391 g
Phosphorus, P	5168.049 mg
Folate, total	363.7634 g
Tocopherol, gamma	0.2559 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Alanine	18.6956 g
Cholesterol	2097.6539 mg
Valine	13.6092 g
Fatty acids, total saturated 18:2 undifferentiated	95.1162 g
Glycine	20.3951 g
Carotene, alpha	0.2 g
Glucose (dextrose)	3.171 g
Fatty acids, total saturated 14:0	13.6965 g
Zinc, Zn	68.2948 mg
Isoleucine	12.2798 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	1.3782 g
Fatty acids, total polyunsaturated	104.8502 g
Fatty acids, total saturated 14:1	0.0816 g
Leucine	22.5479 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1496 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	72.914 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	363.7634 g
Tryptophan	2.8439 g
Vitamin C, total ascorbic acid	58.0331 mg
Phytosterols	28.553 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	5.5763 g
Fatty acids, total saturated 20:0	0.0204 g
Tyrosine	9.7943 g
Vitamin B-12	29.2745 g
Vitamin K (phylloquinone)	12.977 g
Fatty acids, total saturated	267.3522 g
Histidine	9.6595 g
Fatty acids, total monounsaturated	342.9796 g
Threonine	13.2488 g
Folate, food	363.7634 g
Fatty acids, total polyunsaturated 17:0	0.1768 g
Cryptoxanthin, beta	1.522 g
Vitamin E (alpha-tocopherol)	1.7106 mg
Fatty acids, total trans	0.7684 g
Fatty acids, total trans-monoenoic	0.6188 g
Magnesium, Mg	556.8524 mg
Lysine	24.9721 g
Potassium, K	8586.3586 mg
Cystine	3.4894 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Butter	0.25 cup	342	15.714	28.8
Red wine	0.5 cup	0	0	0
Olive oil	0	0	0	0
Onion	1	64	14.944	0.16
Italian sausage	5	7847.1573	14.7418	710.5533
Oregano	1 teaspoon	2.65	0.6892	0.0428
Nutmeg	1 teaspoon	11.55	1.0844	0.7988
Tomato Sauce	6 cans	0	0	0
Garlic Clove	5	0	0	0
sage	1.5 1/2	0	0	0
allspice	1 teaspoon	4.997	1.3703	0.1651
beef	1.5	795.6018	0	18.292