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Suggest a better description1. Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan. Add the onion, celery, and carrot and saute over low heat until the vegetables just begin to color. Use a slotted spoon to remove the vegetables to a plate. Set aside until needed. 2. Add the remaining tablespoon of oil to the pan and saute the ground pork until it is lightly browned. Pour off and discard any excess fat from the pan and return the vegetables to the pan. 3. Puree the tomatoes and add them to the saucepan along with the mint, parsley, and salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 1 1/2 hours. This sauce may be refrigerated in a tightly covered container for up to one week. It can also be frozen for up to 4 months. ~--
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Serving Size: 1 Serving (1082g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 322 | ||
Calories from Fat: 313 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 332.4mg | 11 % | |
Potassium 75.5mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 0.8g | 1 % | |
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: 322
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