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Ingredients
- 1/2 c. Onion flakes
- 1/2 c. Parsley flakes
- 2 Tbsp. Dry oregano, crumbled
- 2 Tbsp. Sugar
- 1 Tbsp. Each of dry thyme and basil, crumbled
- 2 tsp Black pepper
- 1 tsp Garlic flakes
- 4 lrg Bay leaves, crumbled fine.
Directions
- You can cut the time it takes to make spaghetti sauce by keeping this mix on hand. And its better for you than sodium-laden store bought brands.
- Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. store in a cold ,dark dry place for up to 2 months.
- Makes about 1 1/2cups
- SPAGHETTI SAUCE: In a medium sized heavy saucepan over moderate heat, mix together 2 cans (28 ounce each) low sodium tomatoes, liquid removed and minced, 1 can (6 ounce) low sodium tomato paste, and 1 c. water. Stir in 1/2 c. of Spaghetti Sauce seasoning mix. Reduce the heat and simmer, uncovered, for 20 min, stirring occasionally. Spoon over spaghetti and other pasta.
- note: for spaghetti sauce with meat, brown 1 lb. of very lean grnd beef or possibly turkey and drain off any fat before adding the other ingredients and proceeding as directed. serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 126g | |
| Calories 206 | |
| Calories from Fat 13 | 6% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 773mg | 22% |
| Total Carbs 48.51g | 13% |
| Dietary Fiber 9.9g | 33% |
| Sugars 30.11g | 20% |
| Protein 5.37g | 9% |
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