I am a strange gal who cooks spaghetti meatsauce, but then strains the sauce from the meat and eats it meatless. How many calories do you think I should count for the meat "flavor"?? I rinse the meat after it's cooked to get the fat off of it.

Any clue?

There is most likely still a great deal of fat in the sauce that has been cooked out of the ground flesh as it is impossible to rinse it all away. Have you looked at Fit Day or other sites for info on this?

I haven't been able to find any info on it. i'll just add a few calories and a couple grams of fat to the recipe to balance it out. hopefully that will be good enough!