Slow Cooker Spaghetti Sauce Ii

1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.

2. In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

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Nutrient	Quantity
Total fats	62.9828 g
Protein	132.0433 g
Carbohydrates	233.052 g
Energy	1890.828 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4193 g
Water	2145.2357 g
Aspartic acid	5.8089 g
Calcium, Ca	520.4531 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	7.36 g
Fiber, total dietary	48.022 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	8095.94 g
Niacin	56.6411 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	685.84 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	1.0773 g
Riboflavin	2.5845 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.0714 g
Glutamic acid	18.4526 g
Sodium, Na	976.8252 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5808 g
Total lipid (fat)	62.9828 g
Manganese, Mn	4.1575 mg
Fructose	61.0812 g
Proline	0.872 g
Fatty acids, total saturated 16:0	13.1637 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	6.7956 g
Choline, total	737.1176 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	131.8528 g
Serine	1.1146 g
Fatty acids, total saturated 10:0	0.0228 g
Fatty acids, total saturated 18:0	9.157 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	4.6822 mg
Selenium, Se	95.6154 g
Ash	38.97 g
Fatty acids, total saturated 18:1 undifferentiated	20.539 g
Pantothenic acid	10.5617 mg
Phenylalanine	1.052 g
Copper, Cu	6.3257 mg
Betaine	41.0954 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.9229 mg
Methionine	0.2476 g
Iron, Fe	48.8618 mg
Carbohydrate, by difference	233.052 g
Phosphorus, P	1789.1676 mg
Folate, total	279.4356 g
Tocopherol, gamma	5.7136 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	455433.36 g
Alanine	1.3486 g
Cholesterol	281.2276 mg
Valine	0.8928 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	3.8317 g
Glycine	0.8189 g
Carotene, alpha	98.6 g
Glucose (dextrose)	62.98 g
Fatty acids, total saturated 14:0	1.5747 g
Zinc, Zn	29.0409 mg
Isoleucine	0.8476 g
Maltose	0.952 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	4.413 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	1.2363 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	13573.14 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	279.4356 g
Tryptophan	0.3126 g
Vitamin C, total ascorbic acid	262.436 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Starch	0.748 g
Tyrosine	0.5969 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	100.3875 g
Fatty acids, total saturated	25.0885 g
Histidine	0.6816 g
Fatty acids, total monounsaturated	22.5314 g
Threonine	1.1035 g
Folate, food	279.4356 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	48.6312 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	624.6027 mg
Lysine	1.3235 g
Potassium, K	12233.3875 mg
Cystine	0.3311 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Onion	1	64	14.944	0.16
Tomato Puree	2 cans	624.72	147.6312	3.4524
Tomato paste	2 cans	278.8	64.294	1.598
Italian seasoning	2 teaspoons	0	0	0
white sugar	1 teaspoon	16.254	4.1992	0
beef	1 pound	898.114	0	57.7424