Spaghetti Migliore

1. Heat olive oil in large saucepan or pot. Saute onions in oil. Do not brown.

2. Drain liquid from diced tomatoes & pour liquid over onions.

3. Add basil, Italian seasoning, oregano, sugar, & red peppers. Simmer 30 minutes until reduced by half.

4. In skillet, brown meat & set aside.

5. Cook spaghetti according to package instructions.

6. TO onion mixture, add all tomatoes, & pimentos, and cook 1 minute until just heated.

7. Spoon meat & sauce over spaghetti & serve.

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Nutrient	Quantity
Total fats	23.9455 g
Protein	41.4412 g
Carbohydrates	32.7736 g
Energy	499.9462 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2011 g
Water	586.1561 g
Aspartic acid	4.012 g
Calcium, Ca	105.6325 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0106 g
Lutein + zeaxanthin	527.7801 g
Fiber, total dietary	6.3503 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	2076.7461 g
Niacin	13.7139 mg
Hydroxyproline	0.1209 g
Vitamin A, RAE	194.0739 g
Arginine	2.3655 g
Riboflavin	0.7113 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0184 g
Fatty acids, total saturated 20:1	0.0766 g
Glutamic acid	7.4641 g
Sodium, Na	127.8393 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3297 g
Total lipid (fat)	23.9455 g
Manganese, Mn	0.6628 mg
Fructose	3.0782 g
Proline	1.5232 g
Fatty acids, total saturated 16:0	2.9063 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3884 g
Sucrose	9.1391 g
Choline, total	164.5162 mg
Fatty acids, total polyunsaturated 18:1 t	0.0136 g
Sugars, total	25.8685 g
Serine	1.5977 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.701 g
Fatty acids, total saturated 20:4 undifferentiated	0.0823 g
Vitamin B-6	1.4689 mg
Selenium, Se	42.2423 g
Ash	4.4213 g
Fatty acids, total saturated 18:1 undifferentiated	15.5517 g
Pantothenic acid	2.9302 mg
Phenylalanine	1.593 g
Copper, Cu	0.5192 mg
Betaine	10.531 mg
Thiamin	1.2455 mg
Retinol	2.125 g
Methionine	0.9912 g
Iron, Fe	4.1129 mg
Carbohydrate, by difference	32.7736 g
Phosphorus, P	497.042 mg
Folate, total	65.1166 g
Tocopherol, gamma	0.8089 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Lycopene	5747.7811 g
Alanine	2.1459 g
Cholesterol	97.2308 mg
Valine	1.8861 g
Fatty acids, total saturated 18:2 undifferentiated	2.7708 g
Glycine	1.6985 g
Carotene, alpha	436.417 g
Glucose (dextrose)	2.8217 g
Fatty acids, total saturated 14:0	0.0244 g
Zinc, Zn	3.8127 mg
Isoleucine	1.7672 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.0037 g
Fatty acids, total polyunsaturated	3.071 g
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	3.0392 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	3835.6378 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0008 g
Folate, DFE	65.1166 g
Tryptophan	0.4533 g
Vitamin C, total ascorbic acid	94.5026 mg
Phytosterols	63.4347 mg
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	0.9521 g
Fatty acids, total saturated 20:0	0.0838 g
Tyrosine	1.4662 g
Vitamin B-12	0.8717 g
Vitamin K (phylloquinone)	82.9155 g
Fatty acids, total saturated	3.7599 g
Histidine	1.4909 g
Fatty acids, total monounsaturated	15.9834 g
Threonine	1.6704 g
Folate, food	65.1166 g
Fatty acids, total polyunsaturated 17:0	0.0121 g
Cryptoxanthin, beta	1.9335 g
Vitamin E (alpha-tocopherol)	5.5997 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0023 g
Fatty acids, total trans	0.0136 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	97.5318 mg
Lysine	3.266 g
Potassium, K	1732.6781 mg
Cystine	0.4559 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Olive oil	1.5 1/2	179.01	0	20.25
Tomato	1 can	40.2099	8.6898	0.4468
Oregano	1.5 1/2	3.975	1.0338	0.0642
Italian seasoning	1 teaspoon	6.3042	0	0.0354
Basil	4.5 teaspoons	0.9142	0.1053	0.0254
red pepper flake	0.5 teaspoon	6.3042	0	0.0354
red onion	0.5 cup	0	0	0
sirloin	0.33 lb	170.7559	0	2.584
wheat spaghetti	0.25	6.3042	0	0.0354
pimento	1 jar	0	0	0