| 1 lb. of beef, cut in 1 inch cubes (not too lean of a cut) |
2 2/3 oz |
$3.99 per pound
|
$0.67 |
| 3/4 lb. of pork, cut in 1 inch cubes (I use boneless rib) |
2 oz |
$4.49 per pound
|
$0.56 |
| 3 medium bell peppers ( 1 each green, yellow, and red), finely chopped |
1/2 bell peppers |
$3.29 per pound
|
$0.43 |
| 3 medium yellow onions, finely chopped |
1/2 onions |
$0.79 per pound
|
$0.10 |
| 4 green onions (scallions), finely chopped |
2/3 onions |
$1.09 per cup
|
$0.11 |
| 1 medium carrot, grated |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1/2 cup of chopped green Spanish olives |
1 tablespoon |
n/a
|
|
| 1/2 lb. of baby Portabella mushrooms, thinly sliced |
1 1/3 oz |
$1.99 per pound
|
$0.17 |
| 1 small can of tomato paste |
1/6 can |
$1.29 per 6 ounces
|
$0.21 |
| 5 cloves of garlic, minced |
5/6 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1/4 cup of fresh parsley, finely chopped |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 cup of fresh basil, finely chopped (or 1 tablespoon of basil paste) |
2 teaspoons |
$2.59 per cup
|
$0.11 |
| 1 tablespoon of dried oregano |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
| 1/2 cup of olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 1 1/2 cup of red wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 1 tablespoon of Dijon mustard (another of my little secrets) |
1/2 teaspoon |
$2.69 per 8 ounces
|
$0.03 |
| 1/4 cup of grated Parmesan cheese |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| 1 tablespoon of butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 2 one pound packages of linguine pasta (my preference) |
5 1/3 oz |
$1.25 per pound
|
$0.42 |
| Total per Serving |
$4.10 |
| Total Recipe |
$24.57 |
Suggestions?