Heat a medium-size heavy-bottomed saucepan over medium heat. Add the oil and butter. Add the onion when butter foams 9do not brown) and saute for about 3-4 minutes. Add the celery and cook for an additional 3 minutes.
Add the broth and tomato paste to the saucepan. Whisk to dissolve paste. Add the remaining ingredients. Stir and simmer the sauce gently for about 15 minutes. For a smooth sauce, put iit in a food processor or blender. If you are making the sauce only, without meatballs, cover and simmer for about 1 1/2 hours, stirring occasionally. Add a little broth if the sauce gets too thick. Adjust seasoning.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (65%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 592.2mg||20 %|
|Potassium 483.6mg||13 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6.9g|
|Protein 2.4g||3 %|
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Calories per serving: 110
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