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Ingredientes
- 1 can peeled plum tomatoes (I seed them)
- 6 ounce. beef broth
- 4 to 5 cloves garlic, minced
- 1 to 2 tbsp. sugar
- 1/2 teaspoon crushed red pepper
- Extra virgin olive oil
- 1 c. dry red wine
- Sweet butter
- 1 sm. can stewed tomatoes
- 1 onion, minced
- 2 to 3 carrots, sliced
- 3 to 4 tbsp. fresh basil
- 1/2 teaspoon fresh grnd pepper
- 1 tbsp. oregano
- Flour
Direcciones
- Saute/fry onion, garlic, carrots in extra virgin olive oil till onion and garlic are tender. Add in tomatoes, broth, wine and seasonings. Bring to a boil and simmer till carrots are tender. Make roux with flour and butter. Add in to sauce. Check seasonings. Puree mix in blender and return to pot. Keep hot. Serve with linguine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 206 | 60% |
| Total Fat 23.51g | 29% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 661mg | 28% |
| Potassium 619mg | 18% |
| Total Carbs 22.84g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 13.18g | 9% |
| Protein 3.16g | 5% |
