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Name: New York Times Cookbook Basic Tomato Sauce for Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 2 cups onion chopped; 3 cloves garlic chopped; 3 tablespoons Extra virgin olive oil; 3 1/2 cups canned tomatoes undrained; 12 ounces tomato paste; 2 cups water; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon Freshly ground pepper; 1/2 teaspoon oregano

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INGREDIENTS

2 cups onion ; chopped
3 cloves garlic ; chopped
3 tablespoons Extra virgin olive oil
3 1/2 cups canned tomatoes ; undrained
12 ounces tomato paste
2 cups water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1/2 teaspoon oregano

Servings

INSTRUCTIONS

Sauté the onion and garlic in the olive oil, stirring often. Add the tomatoes, tomato paste, water, bay leaf, salt and pepper. Simmer uncovered, stirring occasionally, about two hours. Add more water if necessary. Add the oregano and continue cooking about 15 minutes. Remove the bay leaf. The sauce should be thick. Serve over cooked pasta. Variations: Brown ½ lb chopped beef before adding the onions and garlic.

Or substitute 1 cup dry red wine for half of tomato paste.

NOTES

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Nutrition

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Serving Size: 1 Serving (17581g)
Recipe Makes: 1 Servings

Calories: 7070
Calories from Fat: 345 (5%)

Amt Per Serving		% DV

	Total Fat 38.3g	51 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 5.8g
Cholesterol 0mg		0 %
Sodium 2383.9mg		82 %
Potassium 28651mg		754 %
Total Carbohydrate 1610.1g		474 %
	Dietary Fiber 297.2g	1189 %
	Sugars, other 1312.9g
Protein 199.7g		285 %
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.

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Calories per serving: 7070

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