[Update my dinner status], I'm making this tonight.
10 chefs marked this as Favorite
Servings: 11 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning. Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture. Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese. Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97) Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber. Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller on Jan 27, 1997.
Cuisine: Uncategorized
Main Ingredient:
Tags:
Sauces,
Slow cook,
Cheese,
Parmes,
Apple,
Basil,
Mushrooms,
Onion,
Garlic,
Oregano,
Parmesan,
Balsamic Vinegar,
Tomato,
Wine,
Red wine,
Spaghetti
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