Spaghetti Sauce Mix

1. Combine the first eight ingredients.

2. Store in an airtight container in a cool dry place up to 1 year.

3. To use: Stir in 1/4 cup spaghetti sauce mix, water and tomato paste.

4. Bring to a boil; boil and stir for 2 minutes.

5. Reduce heat; cover and simmer for 20 minutes.

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Nutrient	Quantity
Total fats	58.6254 g
Protein	96.3111 g
Carbohydrates	85.304 g
Energy	1257.194 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3367 g
Water	944.9445 g
Aspartic acid	1.1939 g
Calcium, Ca	185.2151 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	2.496 g
Fiber, total dietary	8.0556 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1532.38 g
Niacin	27.1689 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	129.2 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.2543 g
Riboflavin	0.9756 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	0.0697 g
Glutamic acid	3.7523 g
Sodium, Na	424.2072 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5774 g
Total lipid (fat)	58.6254 g
Manganese, Mn	0.7295 mg
Fructose	10.461 g
Proline	0.1456 g
Fatty acids, total saturated 16:0	12.6227 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	19.157 g
Choline, total	375.0388 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	40.709 g
Serine	0.237 g
Fatty acids, total saturated 10:0	0.0228 g
Fatty acids, total saturated 18:0	9.0102 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	2.0947 mg
Selenium, Se	75.3114 g
Ash	13.1323 g
Fatty acids, total saturated 18:1 undifferentiated	19.91 g
Pantothenic acid	2.9367 mg
Phenylalanine	0.2454 g
Copper, Cu	0.9895 mg
Betaine	37.0074 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.3539 mg
Methionine	0.0529 g
Iron, Fe	14.4902 mg
Carbohydrate, by difference	85.304 g
Phosphorus, P	959.3996 mg
Folate, total	55.3836 g
Tocopherol, gamma	0.884 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	48898.8 g
Alanine	0.248 g
Cholesterol	281.2276 mg
Valine	0.1788 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.2167 g
Glycine	0.1856 g
Carotene, alpha	49.3 g
Glucose (dextrose)	10.563 g
Fatty acids, total saturated 14:0	1.5682 g
Zinc, Zn	21.8672 mg
Isoleucine	0.1723 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	2.7138 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.2495 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	2593.804 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	55.3836 g
Tryptophan	0.0623 g
Vitamin C, total ascorbic acid	41.9372 mg
Phytosterols	6 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Starch	0.374 g
Tyrosine	0.1255 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	24.6247 g
Fatty acids, total saturated	24.3939 g
Histidine	0.1352 g
Fatty acids, total monounsaturated	21.8973 g
Threonine	0.2462 g
Folate, food	55.3836 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	8.9101 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	173.7907 mg
Lysine	0.2606 g
Potassium, K	3121.8355 mg
Cystine	0.0853 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	4 teaspoons	73.416	18.3632	0
Salt	4 teaspoons	0	0	0
Garlic	2 teaspoons	8.344	1.8514	0.028
Onion	0.25 cup	16	3.736	0.04
Cornstarch	0.25 cup	121.92	29.2064	0.016
Water	2 cups	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
Italian seasoning	2 tablespoons	0	0	0
beef	1 lb	898.114	0	57.7424
parsley flake	0.25 cup	0	0	0
pepper flake	3 tablespoons	0	0	0