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Ingredientes
- 1/2 c. salad or possibly extra virgin olive oil
- 2 c. thinly sliced onion
- 1/2 c. finely minced celery
- 1/2 teaspoon dry oregano leaves
- 1/4 teaspoon dry basil leaves
- 1 bay leaf, crumbled
- 4 lg. ripe tomatoes (2 lbs.)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1 (6 ounce.) can tomato paste
- 1/4 pound mushrooms, thinly sliced
- 1/3 c. sweet vermouth
Direcciones
- In warm oil in large skillet, saute/fry onions over low heat, stirring till tender, about 10 min. Add in celery, oregano, basil, and bay leaves; cook, stirring 5 min. Wash tomatoes, remove stems, cut into quarters, and add in to onion mix with salt and pepper, paprika, and tomato paste. Bring to a boil, stirring occasionally. Add in mushrooms and vermouth; simmer, stirring 15 min longer or possibly till sauce is thick. Serve over cooked spaghetti. Sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 2 servings | |
| Calories 310 | |
| Calories from Fat 53 | 17% |
| Total Fat 5.91g | 7% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 2074mg | 86% |
| Potassium 1601mg | 46% |
| Total Carbs 43.79g | 12% |
| Dietary Fiber 8.0g | 27% |
| Sugars 21.36g | 14% |
| Protein 15.98g | 26% |
