OLIVE GARDEN SPAGHETTI NUTRITION RECIPES

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OLIVE GARDEN SPAGHETTI SAUCE RECIPE - FOOD.COM



Olive Garden Spaghetti Sauce Recipe - Food.com image

I fiddled around with the original copy cat recipe until I got it where I wanted it and it tastes even better. Add more jelly and onion soup, if desired, but I found that more was too much.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
2 tablespoons oil
1 (14 ounce) can stewed tomatoes
1 (6 ounce) can V8 vegetable juice
1 (750 ml) jar ragu original spaghetti sauce
1/2 envelope onion soup mix
1/4 cup grape jelly
1 -2 can mushroom, drained
1 green pepper, finely chopped

Steps:

  • Brown meat in oil.
  • Drain and run under hot water to get rid of excess fat.
  • Combine meat in a pot with rest of ingredients.
  • Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

Nutrition Facts : Calories 249, FatContent 13.4, SaturatedFatContent 4.2, CholesterolContent 39.6, SodiumContent 444.9, CarbohydrateContent 20, FiberContent 2.5, SugarContent 13.1, ProteinContent 12.7

OLIVE GARDEN SPAGHETTI CARBONARA RECIPE - FOOD.COM



Olive Garden Spaghetti Carbonara Recipe - Food.com image

This was posted by dizzybreeze at recipegoldmine.com on May 4, 2001. Source Olive Garden Restaurants.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces mushrooms, with stems sliced 1/4-inch thick
5 tablespoons finely-minced shallots
1/4 cup olive oil
24 slices bacon, cooked & sliced 1/2-inch strips
2 lbs spaghetti, cooked
2 teaspoons finely-chpd fresh parsley
black pepper
salt
4 tablespoons grated parmesan cheese
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups whole milk

Steps:

  • Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown.
  • Add the bacon strips, stir well and turn off the heat.
  • Add the warm spaghetti and blend all ingredients together thoroughly.
  • Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly.
  • Serve immediately with Parmesan.
  • Sauce:.
  • In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.
  • Do not allow the roux to color more than blond.
  • Add milk (no skim or low-fat) and bring to just below the boiling point.
  • Remove from heat immediately and keep warm.

Nutrition Facts : Calories 1934.8, FatContent 103.2, SaturatedFatContent 38.1, CholesterolContent 161, SodiumContent 1421.8, CarbohydrateContent 192.2, FiberContent 8.2, SugarContent 14.7, ProteinContent 56.8

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