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Ingredientes
- 2 tsp Extra virgin olive oil
- 4 tsp Butter
- 1 lrg Carrot -- peeled and diced
- 2 x Celery ribs -- diced
- 1 x Onion -- diced
- 2 Tbsp. Chopped garlic
- 1 tsp Flour
- 3 lb Ripe tomatoes, peeled,
- Â Â Seeded, minced
- 1 Tbsp. Tomato paste
- 1 pch Sugar
- 1/4 c. Fresh minced basil
- 4 x Fresh parsley sprigs
- 2 sprg fresh oregano
- 1 x Bay leaf
- Â Â Salt and freshly grnd
- Â Â Pepper -- to taste
- 1 lb Spaghetti
- Â Â Grated Parmesan cheese --
- Â Â For accompaniment
Direcciones
- 1. Heat oil and butter in a large, heavy saucepan over medium heat. When butter foams, add in carrot, celery, onion, and garlic, and stew gently for 10 min. Stir in flour and continue cooking 5 min. Add in tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered, for 1 hour.
- 2. Remove bay leaf and herb stems. Pass sauce through a food mill or possibly process briefly in a food processor if you prefer a smoother texture.
- Adjust seasoning to taste with salt and pepper.
- 3. Bring a large pot of salted water to a boil over high heat. Cook spaghetti till just tender (about 8 min). Drain thoroughly. Top with tomato sauce and grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.4g | 6% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 55mg | 2% |
| Potassium 608mg | 17% |
| Total Carbs 52.87g | 14% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.09g | 5% |
| Protein 9.44g | 15% |
