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Ingrédients
- 1/2 c. extra virgin olive oil
- 2 (29 ounce.) cans tomato puree
- 2 (6 ounce.) cans tomato paste
- 1/2 med. onion
- 8 cloves garlic
- 1 tbsp. basil
- 2 tbsp. Romano cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Préparation
- Use large pot, approximately 5-qt size. Peel onion and garlic and chop finely. Place extra virgin olive oil in pot; add in minced garlic and onion and 1/4 tsp. salt and simmer till soft (don't burn) and golden brown. Add in tomato paste and simmer till blended with oil (10 min).
- Add in tomato puree and simmer 15 min. Add in sugar, salt, basil, cheese, and 1 (6 oz) can water. Simmer 20 min. Always stir sauce so it doesn't burn. Keep cover on pot for 1 hour, then lid can be tilted. Sauce will thicken when tilting lid on pot.
- NOTE: If you plan to add in meat, brown all meat before placing in sauce and cook 1-1 1/2 hrs additional. Make sure pork is cooked thoroughly. (Pork can be boiled for a while before browning.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1205g | |
| Calories 1576 | |
| Calories from Fat 1047 | 66% |
| Total Fat 118.66g | 148% |
| Saturated Fat 20.43g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 6148mg | 256% |
| Potassium 5520mg | 158% |
| Total Carbs 119.66g | 32% |
| Dietary Fiber 23.9g | 80% |
| Sugars 63.99g | 43% |
| Protein 32.24g | 52% |
