** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven.
3. Cover and cook in 350 degree oven, stirring occasionally, until beef is tender, 2 1/2 to 3 hours.
4. (Add water or wine during cooking if necessary).
5. Cook spaghetti as directed on package. Serve beef mixture over spaghetti.
6. GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt.
7. saucepan over low heat untilis brown; discard garlic.
8. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork.
9. Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Sulfites, Garlic, Natural Sweeteners, Alcohol, Beef, Rosemary, Onion, Olive Oil allergies.