| 1/4 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 2 c. finely minced onion |
1/2 cup |
$0.79 per pound
|
$0.14 |
| 1/2 c. finely minced carrot |
2 tablespoons |
$1.49 per pound
|
$0.05 |
| 1/2 c. finely minced celery |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 2-3 cloves garlic, chopped |
5/8 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 2 c. chicken stock (or possibly substitute clam juice if serving with seafood) |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1/3 c. chopped parsley |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 2 tbsp. chopped fresh basil or possibly 1 teaspoon dry, crumbled |
1 1/2 teaspoons |
$2.59 per cup
|
$0.08 |
| 2 tbsp. chopped fresh oregano or possibly 1 teaspoon dry, crumbled |
1 1/2 teaspoons |
$3.89 per 3/4 ounces
|
$0.27 |
| 1 teaspoon chopped sage or possibly 1/2 teaspoon dry, crumbled |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$1.06 |
| 1 (28 ounce.) can peeled, crushed tomatoes with puree |
7 fl oz |
$2.19 per 28 ounces
|
$0.13 |
| Total per Serving |
$3.07 |
| Total Recipe |
$12.30 |
Suggestions?