Comforting Spaghetti Sauce
Source: Spice it up! Spring 2011
Ingredients
Adjust Servings:
| 1/2 cup extra virgin olive oil | |
| 5 cloves garlic peeled and chopped | |
| 3 slices pancetta cut into thin, short strips | |
| 1 teaspoon crushed dried chilies | |
| 2 cups red pepper seeded and finely chopped | |
| 1/2 cup green peppers seeded and finely chopped | |
| 1/2 cup zucchini chopped | |
| 2 1/2 cups frozen Italian style vegetables | |
| 1 1/2 lb lean ground beef | |
| 1 cup red wine | |
| 1 cup water | |
| 1 tablespoon dried basil | |
| 1 bay leaf | |
| 5 tablespoons no salt tomato paste | |
| 1/2 cup parmesan cheese grated | |
| 1/4 cup chopped fresh basil | |
| 1/4 cup chopped fresh parsley |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 327Kcal | ||||||||||||||||||
| Protein | 17g | ||||||||||||||||||
| Carbohydrates | 8g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 23g | ||||||||||||||||||
| Saturated Fat | 6g | ||||||||||||||||||
| Cholesterol | 50mg | ||||||||||||||||||
| Sodium | 188mg | ||||||||||||||||||
| Potassium | 533mg | ||||||||||||||||||
| Phosphorus | 190mg | ||||||||||||||||||
Suggestion: Freeze pasta sauce in portions after step 5
Comforting Spaghetti Sauce:
Downloadable/printer-friendly version
Ingredients
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1/2 cup extra virgin olive oil
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5 cloves garlic peeled and chopped
-
3 slices pancetta cut into thin, short strips
-
1 teaspoon crushed dried chilies
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2 cups red pepper seeded and finely chopped
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1/2 cup green peppers seeded and finely chopped
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1/2 cup zucchini chopped
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2 1/2 cups frozen Italian style vegetables
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1 1/2 lb lean ground beef
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1 cup red wine
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1 cup water
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1 tablespoon dried basil
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1 bay leaf
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5 tablespoons no salt tomato paste
-
1/2 cup parmesan cheese grated
-
1/4 cup chopped fresh basil
-
1/4 cup chopped fresh parsley
Preparation
|
1
Done
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In a large heavy bottom pot, heat oil over medium heat. Add garlic, pancetta and chillies and cook for 3 minutes to release their flavours into the oil and to slightly brown the pancetta. |
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2
Done
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Prepare the peppers and zucchini (you may want to use a food processor fitted with the blade attachment) and measure the frozen vegetables. |
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3
Done
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Raise temperature to medium high and add all vegetables to the oil. Cook 5 minutes. |
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4
Done
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Add the meat and cook another 10 minutes. |
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5
Done
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Add the wine and cook 2 minutes. Then add water, basil, bay leaf and tomato paste. Stir until all is well combined. At this point the sauce may be put into a slow cooker and left to simmer on low for 4 hours. If you use the stove top, simply reduce to lowest heat, cover with a well fitting lid and let simmer for about 1 1/2 hours, stirring occasionally. |
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6
Done
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Before serving, add the parmesan cheese, the freshly chopped basil and parsley to brighten the flavour. Serve with cooked pasta of your choice. |
