a traditional italian tomato sauce used on all pasta and meat dishes
Use enough olive oil to generously coat the bottom of a 4 quart sauce pan, while this is heating up, dice up the onion and garlic into small pieces. When the oil is hot, throw in to onion and garlic and cook them till they start sweeting and they are slightly browning, add the parsley, bay leafs and basil and let fuse for 30 seconds, then add in the tomato paste and one paste can of water, let this simmer for 3 minutes till it becomes a thick sauce. Run the can of tomatos through a blender or sleeve and then add them to the mixture. Salt and sugar and low sim for approximate two hours to bring out all the flavors. If you like, add meatballs to the sauce after about 45 minutes of cooking.
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 8|
|Calories from Fat: 44 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 147.7mg||5 %|
|Potassium 2347.1mg||62 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 32.8g|
|Protein 9.6g||14 %|
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Calories per serving: 223
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