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Ingredientes
- 1 Tbsp. balsamic vinegar
- 6 x cloves garlic chopped
- 2 c. chopped onion
- 1/2 c. red wine or possibly apple juice
- 8 ounce fresh mushrooms chopped
- 56 ounce tomatoes, canned
- 6 ounce tomato paste
- 1 c. water
- 2 Tbsp. honey or possibly sugar
- 1 Tbsp. dry basil
- 1 tsp grnd oregano
- 2 x bay leaves
- Â Â fresh mushrooms sliced
- Â Â Parmesan cheese
Direcciones
- Heat balsamic vinegar in large saute/fry pan over medium-high heat. Add in garlic and onions and cook 10 min, stirring frequently to prevent browning.
- Add in wine and mushrooms and cook 15 min.
- Add in tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mix to crockpot. Cover and cook on low 3 hrs or possibly till thickened .Remove bay leaves. Put sauce in blender and puree to desired texture.
- Makes about 11 c..
- To serve: heat sauce and add in sliced mushrooms to taste. Spoon over pasta or possibly baked potatoes. Sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 11 servings | |
| Calories 77 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 333mg | 14% |
| Potassium 561mg | 16% |
| Total Carbs 16.1g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.23g | 7% |
| Protein 2.89g | 5% |
