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Ingredientes
- 2 tbsp. extra virgin olive oil
- 1 tbsp. butter
- 3 sm. white onions, sliced
- 1 carrot, finely minced
- 1 garlic clove, minced
- 1 tbsp. parsley, minced
- 1 lg. can plum tomatoes or possibly 3 lbs. fresh tomatoes, peeled & diced
- 1 c. red wine
- 3/4 teaspoon salt
- 1 teaspoon sugar
- Dash of dry red peppers
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- Celery salt to taste
- 2 tbsp. butter, melted
- Grated Parmesan cheese
Direcciones
- In a saucepan, heat the oil and butter and saute/fry the onions, carrot, garlic and parsley till soft. Add in the tomatoes and stir; add in the wine, salt, sugar, pepper, thyme, basil and celery salt. Cook for 1/2 hour, uncovered, and put the sauce through a food mill. Put back into the pan with the melted butter, stir and cook for 1/2 hour more, till velvety and thick. Add in cheese Makes 4 c..
- Can be served over pasta, chicken or possibly fish, steaks and fillets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 2 servings | |
| Calories 449 | |
| Calories from Fat 274 | 61% |
| Total Fat 31.1g | 39% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1159mg | 48% |
| Potassium 577mg | 16% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.44g | 7% |
| Protein 2.46g | 4% |
