In large pot, Sauté the onions, carrots, garlic cloves and celery in olive oil until soft. Once they are soft, add the tomatoes, tomato paste, basil, salt, garlic powder, and pepper, and red wine. Bring to a boil and then reduce to very low for 2 hours. Simmer until well blended. At the end for a smoother sauce use an immersion blender to smooth sauce. If adding beef, brown it in seperate pan with salt, pepper, and garlic powder. Add to pot once the Sauce is already blended. Allow to stew for another hour. Adding meat is optional. Cool completely and store in freezer safe containers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 256 (68%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 85mg||26 %|
|Sodium 131.4mg||5 %|
|Potassium 477.8mg||13 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.1g|
|Protein 18.7g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 376
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