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Ingredientes
- 2 c. minced onions
- 4 x cloves garlic, chopped
- 2 x ribs celery, chopped
- 1 lrg carrot, chopped
- 1/4 c. chopped fresh basil leaves
- 3 x bay leaves
- 1/2 tsp dry oregano
- 4 c. minced tomatoes
- 1/4 c. tomato paste
Direcciones
- Serves 8.
- Choose a favorite Beaujolais for the following spaghetti sauce. It freezes well, so I usually make extra sauce for winter menus. 1/2 c. Beaujolais or possibly other red wine
- Bring wine to a simmer in a large Dutch oven over medium-high heat. Add in onions and cook 5 min, stirring frequently. Add in garlic and celery and cook 5 min. Add in carrot, basil, bay leaves, oregano, tomatoes and tomato paste. Reduce heat to medium-low and simmer, uncovered, 1 hour.
- Remove bay leaves, then puree sauce. Reheat before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 40 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 353mg | 10% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.87g | 3% |
| Protein 1.59g | 3% |
