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Ingredientes
- 1 Tbsp. Balsamic vinegar
- 6 x Cloves garlic, chopped
- 2 c. Chopped onion
- 1/2 c. Red wine or possibly apple juice
- 8 ounce Fresh mushrooms, chopped
- 56 ounce Tomatoes, canned
- 6 ounce Tomato paste
- 1 c. Water
- 2 Tbsp. Honey or possibly sugar
- 1 Tbsp. Dry basil
- 1 tsp Grnd oregano
- 2 x Bay leaves Fresh mushrooms, sliced Parmesan cheese
Direcciones
- Heat balsamic vinegar in large saute/fry pan over medium-high heat. Add in garlic and onions and cook 10 min, stirring frequently to prevent browning.
- Add in wine and mushrooms and cook 15 min. Add in tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mix to crockpot. Cover and cook on low 3 hrs or possibly till thickened .Remove bay leaves. Put sauce in blender and puree to desired texture.
- Makes about 11 c.. To serve: heat sauce and add in sliced mushrooms to taste. Spoon over pasta or possibly baked potatoes. Sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 11 servings | |
| Calories 77 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 333mg | 14% |
| Potassium 556mg | 16% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.2g | 7% |
| Protein 2.84g | 5% |
