Spaghetti With Beef And Mushroom Sauce

1. Cook spaghetti according to package directions.

2. Drain, cover and set aside.

3. Brown beef in large skillet, drain.

4. Add whole tomatoes, tomato paste, mushrooms, water, basil and garlic.

5. Stir in Italian seasoning and oregano.

6. Cover and simmer for 15-20 mins.

7. Stirring often.

8. Remove from heat and ladle over spaghetti, toss to mix evenly.

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Nutrient	Quantity
Total fats	13.7698 g
Protein	115.7123 g
Carbohydrates	49.6202 g
Energy	748.388 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1454 g
Water	975.9796 g
Aspartic acid	1.6226 g
Calcium, Ca	193.3935 mg
Lutein + zeaxanthin	169.155 g
Fiber, total dietary	10.8941 g
Carotene, beta	2577.0598 g
Niacin	37.3261 mg
Vitamin A, RAE	225.1038 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.2877 g
Riboflavin	0.9458 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0742 g
Fatty acids, total saturated 20:1	0.0153 g
Glutamic acid	4.8509 g
Sodium, Na	395.1418 mg
Fatty acids, total saturated 16:1 undifferentiated	0.324 g
Total lipid (fat)	13.7698 g
Manganese, Mn	0.99 mg
Fructose	9.9568 g
Proline	0.2185 g
Fatty acids, total saturated 16:0	2.8419 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	0.5191 g
Choline, total	387.4249 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	32.3618 g
Serine	0.3188 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.6591 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.6171 mg
Selenium, Se	106.307 g
Ash	14.1792 g
Fatty acids, total saturated 18:1 undifferentiated	4.3332 g
Pantothenic acid	4.799 mg
Phenylalanine	0.3249 g
Copper, Cu	1.2243 mg
Betaine	35.242 mg
Thiamin	0.5188 mg
Methionine	0.0795 g
Iron, Fe	15.4199 mg
Carbohydrate, by difference	49.6202 g
Phosphorus, P	1188.6869 mg
Folate, total	111.2853 g
Tocopherol, gamma	1.1324 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Lycopene	48898.8 g
Alanine	0.3375 g
Cholesterol	249.3339 mg
Valine	0.2586 g
Fatty acids, total saturated 18:2 undifferentiated	0.8734 g
Glycine	0.2631 g
Carotene, alpha	264.5307 g
Glucose (dextrose)	9.7945 g
Fatty acids, total saturated 14:0	0.2788 g
Zinc, Zn	17.7624 mg
Isoleucine	0.2501 g
Maltose	0.476 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0076 g
Fatty acids, total polyunsaturated	1.0795 g
Fatty acids, total saturated 14:1	0.0544 g
Leucine	0.3612 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Vitamin A, IU	4516.1206 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	111.2853 g
Tryptophan	0.0846 g
Vitamin C, total ascorbic acid	102.4097 mg
Phytosterols	2.03 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	3.7199 g
Fatty acids, total saturated 20:0	0.0136 g
Starch	0.374 g
Tyrosine	0.182 g
Vitamin B-12	5.7573 g
Vitamin K (phylloquinone)	68.2317 g
Fatty acids, total saturated	4.9765 g
Histidine	0.1786 g
Fatty acids, total monounsaturated	4.7273 g
Threonine	0.3229 g
Folate, food	111.2853 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	1.289 g
Vitamin E (alpha-tocopherol)	9.5759 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	215.9413 mg
Lysine	0.3688 g
Potassium, K	3887.7932 mg
Cystine	0.1266 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Spaghetti	1	8.7883	1.9589	0.1616
Tomato	1 can	62.069	13.7631	0.5397
Mushroom	0.5	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	1 cup	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
Italian seasoning	1 teaspoon	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
beef	1	530.4012	0	12.1947