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Garbage Sauce Recipe

Looking for an easy Garbage Sauce recipe? Learn how to make Garbage Sauce using healthy ingredients.


Submitted by rpraying

Makes 10 servings



The sauce for our fav Italian Dish, which my grandfather nicknamed garbage. It is also good as a low carb meal by itself, w/o making the actual casserole.

Recipe Ingredients for Garbage Sauce

2 lb beef, ground, 95% lean, pan browned
2 tsp olive oil
2 cups chopped onions( 2 large onions)
2 cups chopped celery (3 stalks celery ribs/leaves )
2 cups grated carrots (3 large)
2 cup chopped mushrooms
70 oz canned tomatoes, diced, no added salt
20 oz frozen chopped spinach,
2 tsp salt
1 1/2 tsp oregano
1 tsp pepper
1 tbsp minced garlic
1 tsp garlic powder

Recipe Directions for Garbage Sauce

  1. Brown ground meats mixture with cooking spray, ~5 minutes.

  2. Add onions, celery, carrots, cook another 5 minutes.

  3. Stir in tomatoes, mushrooms, and spices.

  4. Add spinach( better if slightly thawed so is easier to mix).

  5. Bring to boil, lower heat, cover and simmer for 1 hour.

Categories

Main Dish, Side Dish

Nutrition Facts
Serving Size 432.5g
Amount Per Serving
Calories
254
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
81mg
27%
Sodium
616mg
26%
Potassium
1376mg
39%
Total Carbohydrates
16.0g
5%
Dietary Fiber
5.3g
21%
Sugars
8.2g
Protein
32.1g
Vitamin A 215% Vitamin C 76%
Calcium 12% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in iron
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • High in potassium
  • Very high in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
  •   Bad points
  • High in cholesterol
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