Portly Spaghetti Sauce Recette

Secretly discovered in a charming encounter with a customer seeking tawny port for her family recipe! This Portly Spaghetti Sauce is a delightful surprise – a sweet and savory twist on a classic. Imagine tender mushrooms swimming in a rich, deeply flavored sauce, subtly enhanced by the unique sweetness of tawny port. Get ready to impress your family and friends with this easy, 25-minute recipe that's as delicious as it is unforgettable. Prepare to be amazed!

Préparation 10 min
Cuisson 25 min
Calories 302.4 kcal
Protéines 36g
Portly Spaghetti Sauce 53

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Portly Spaghetti Sauce

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Comment préparer Portly Spaghetti Sauce

  1. Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add 8 oz cremini mushrooms, sliced, and cook until softened, about 5 minutes. Stir frequently.
  3. Pour in 24 oz your favorite spaghetti sauce. Add 1/4 cup tawny port to the empty spaghetti sauce jar, swish to get any remaining sauce, and pour into the skillet.
  4. Reduce heat to low, cover, and simmer for 10-15 minutes, or until mushrooms are tender. Stir occasionally.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

48g

Fat

20g

Carbs

7g

Questions fréquentes

Combien de temps faut-il pour préparer Portly Spaghetti Sauce ?

Portly Spaghetti Sauce prend environ 35 minutes du début à la fin — environ 10 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Portly Spaghetti Sauce ?

Portly Spaghetti Sauce contient environ 302.4 calories par portion, avec environ 36 g de protéines, 7 g de glucides et 19 g de lipides.

De quels ingrédients ai-je besoin pour Portly Spaghetti Sauce ?

Les principaux ingrédients de Portly Spaghetti Sauce sont Prego Spaghetti Sauce, Lean Ground Beef, Button Mushrooms, Tawny Port. Consultez la liste complète avec les quantités ci-dessus.

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