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Ingredientes
- 1 slc prosciutto, diced fine
- 1 x parsley sprig
- 1 med onion, quartered
- 1 x celery stalk, in chunks
- 1 x carrot, in chunks
- 2 Tbsp. extra virgin olive oil
- 2 x (16-oz) cans peeled tomatoes
- 1 Tbsp. tomato paste
- 1/4 c. dry white wine Salt and pepper
Direcciones
- In a food processor, combine the prosciutto, parsley, onion, celery and carrot till almost pureed. Heat the oil in a saucepan and add in the vegetables. Cook, stirring, till they are soft and slightly browned. Add in tomatoes, tomato paste and wine and simmer about 1 hour.
- Makes sufficient sauce for 6 to 8 servings of pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 59 | |
| Calories from Fat 41 | 69% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 157mg | 4% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.32g | 2% |
| Protein 0.68g | 1% |
