Put olive oil and diced salt pork in a saucepan and saute until salt pork is browned. Remove salt pork from pan and discard. Add onion and garlic to pan, and brown slightly. Add tomato paste, and stir until all oil is absorbed. Stir in the tomatoes, and mix well over medium heat. Add 1 large can of water plus 2 cans of water from paste cans. Add sugar, season with salt and pepper, and simmer for 2 hours or until sauce is desired thickness. Fry Italian sausage until brown, and add to sauce 30 minutes before sauce is done. Serving Ideas : Haftford Courant 1997---ctlinda NOTES : IRENES SAYS: THIS RECIPE WAS GIVEN TO HER 63 YEARS AGO.. Recipe by: IRENE CAPPELLO Posted to recipelu-digest Volume 01 Number 498 by email@example.com on Jan 11, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1136g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1324 (82%)|
|Amt Per Serving||% DV|
|Total Fat 147.1g||196 %|
|Saturated Fat 51.4g||257 %|
|Monounsaturated Fat 69.2g|
|Polyunsanturated Fat 18.8g|
|Cholesterol 340.5mg||105 %|
|Sodium 3430mg||118 %|
|Potassium 1133.5mg||30 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.9g|
|Protein 63.8g||91 %|
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: 1610
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!