Polish American Spaghetti Sauce

1. Sauté onion and garlic in butter just until softened.

2. Add ground round and brown slowly, breaking up to a fine crumble.

3. Add wine and simmer for about 20 minutes until it is reduced by half.

4. Add tomato soup, broth, and seasonings, stir well and bring to boil.

5. Cover and simmer for 1 hour. If sauce is not thick enough for you, uncover and simmer for another 10 to 15 minutes.

6. Serve over your favorite pasta.

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Nutrient	Quantity
Total fats	19.0006 g
Protein	102.0349 g
Carbohydrates	50.833 g
Energy	793.6899 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2063 g
Water	978.1407 g
Aspartic acid	0.5974 g
Calcium, Ca	736.8676 mg
Lutein + zeaxanthin	13.15 g
Fiber, total dietary	7.5741 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	217.768 g
Niacin	8.9089 mg
Vitamin A, RAE	158.4877 g
Arginine	0.8908 g
Riboflavin	0.9195 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.0203 g
Glutamic acid	1.4182 g
Sodium, Na	2448.3281 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1363 g
Total lipid (fat)	19.0006 g
Manganese, Mn	0.642 mg
Fructose	0.9609 g
Proline	0.2724 g
Fatty acids, total saturated 16:0	1.8888 g
Sucrose	0.7033 g
Choline, total	307.6219 mg
Sugars, total	27.0932 g
Serine	0.3149 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.8692 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7658 mg
Selenium, Se	78.9051 g
Ash	16.1924 g
Fatty acids, total saturated 18:1 undifferentiated	5.947 g
Pantothenic acid	0.3726 mg
Phenylalanine	0.3113 g
Copper, Cu	1.672 mg
Betaine	0.1065 mg
Thiamin	0.9763 mg
Retinol	136.0003 g
Methionine	0.1819 g
Iron, Fe	9.2587 mg
Carbohydrate, by difference	50.833 g
Phosphorus, P	1102.7211 mg
Folate, total	116.9293 g
Tocopherol, gamma	0.046 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.2835 g
Alanine	0.3043 g
Cholesterol	234.0135 mg
Valine	0.3293 g
Fatty acids, total saturated 18:2 undifferentiated	6.4903 g
Glycine	0.3978 g
Carotene, alpha	28.215 g
Glucose (dextrose)	1.4079 g
Fatty acids, total saturated 14:0	0.0745 g
Zinc, Zn	6.1487 mg
Isoleucine	0.2516 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	7.2472 g
Tocotrienol, gamma	0.0385 mg
Leucine	0.4445 g
Tocotrienol, alpha	0.0699 mg
Vitamin A, IU	1656.0639 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	116.9293 g
Tryptophan	0.1297 g
Vitamin C, total ascorbic acid	33.1725 mg
Phytosterols	11.8005 mg
Fatty acids, total polyunsaturated 18:1 c	0.0421 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.2387 g
Vitamin B-12	4.7013 g
Vitamin K (phylloquinone)	4.0764 g
Fatty acids, total saturated	3.6726 g
Histidine	0.1729 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	6.1092 g
Threonine	0.2448 g
Folate, food	116.9293 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Cryptoxanthin, beta	47.325 g
Vitamin E (alpha-tocopherol)	2.8031 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	135.1174 mg
Lysine	0.2119 g
Potassium, K	1442.2742 mg
Cystine	0.1152 g
Fluoride, F	70.37 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Red wine	0.5 cup	0	0	0
Onion	1	28	6.538	0.07
Garlic Clove	1	4.47	0.9918	0.015
chili powder	0.5 teaspoon	3.807	0.671	0.1928
beef broth	1 cup	16.8	0.096	0.528
tomato soup	1 can	165.2924	34.491	1.506
dill weed	0.5 teaspoon	0.0399	0.0065	0.001
marjoram	0.5 teaspoon	0.813	0.1817	0.0211