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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 3 x garlic cloves minced
- 1 pch red pepper flakes
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh oregano
- 1 Tbsp. fresh thyme leaves
- 2 x bay leaves
- 1 x onion diced
- 1 x carrot finely minced
- 1/4 c. red wine
- 2 can whole peeled plum tomatoes - (28 ounce ea)
- 1 pch sugar Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat extra virgin olive oil in a large saucepan over low heat. Saute/fry the garlic, red pepper flakes, and herbs for 2 min till the herbs are fragrant and garlic is golden brown (but not overly brown).
- Raise the heat to medium, add in onion and carrot; cook for 5 min till they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol.
- Hand crush the canned tomatoes and add in to the pot, along with its liquid. Add in a healthy pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 min, uncovered.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 161 | 83% |
| Total Fat 18.24g | 23% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 211mg | 6% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.76g | 2% |
| Protein 1.02g | 2% |
