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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 c. finely minced onion
- 1/2 c. finely minced carrot
- 1/2 c. finely minced celery
- 2-3 cloves garlic, chopped
- 1 c. dry white wine
- 2 c. chicken stock (or possibly substitute clam juice if serving with seafood)
- 1/3 c. chopped parsley
- 2 tbsp. chopped fresh basil or possibly 1 teaspoon dry, crumbled
- 2 tbsp. chopped fresh oregano or possibly 1 teaspoon dry, crumbled
- 1 teaspoon chopped sage or possibly 1/2 teaspoon dry, crumbled
- 1 bay leaf
- 1 (28 ounce.) can peeled, crushed tomatoes with puree
- Pepper to taste
Direcciones
- In a medium saucepan heat oil over medium-high heat; add in the onions, carrots, and celery and cook till translucent/soft, about 10 min. Add in garlic and cook for another 2 min; don't burn.
- Add in the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 45 min till sauce is thickened, stirring occasionally. Makes about 3 1/2 c..
- Variation:
- Mussels Marinara: Add in mussels to the sauce; cover and steam till mussels open. Lobster pcs may also be cooked in the sauce.
- Poach your favorite fish in the sauce.
- Saute/fry chicken, veal, pork or possibly sausage; add in sauce to make a cacciatore.
- Add in fresh minced jalapeno pepper, fresh cilantro; serve over corn pasta giving the meal a slight Mexican twist.
- Add in cooked eggplant with small pcs of Mozzarella. Place under broiler for a few min to heat cheese before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 125 | 53% |
| Total Fat 14.12g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 283mg | 12% |
| Potassium 490mg | 14% |
| Total Carbs 15.09g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.65g | 4% |
| Protein 3.13g | 5% |
