Comforting Spaghetti Sauce

  • Serves 10
  • Preparation Time: 20 minutes
  • Cooking Time: 2 to 4 hours

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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

PER SERVING:

3/4 cup


RENAL EXCHANGE:

2 Protein + 2 Vegetable


Calories
327Kcal
Protein
17g
Carbohydrates
8g
Fibre
2g
Total Fat
23g
Saturated Fat
6g
Cholesterol
50mg
Sodium
188mg
Potassium
533mg
Phosphorus
190mg

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Suggestion: Freeze pasta sauce in portions after step 5

Ingredients

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Preparation

1
Done

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.

2
Done

Prepare the peppers and zucchini (you may want to use a food processor fitted with the blade attachment) and measure the frozen vegetables.

3
Done

Raise temperature to medium high and add all vegetables to the oil. Cook 5 minutes.

4
Done

Add the meat and cook another 10 minutes.

5
Done

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.

6
Done

Before serving, add the parmesan cheese, the freshly chopped basil and parsley to brighten the flavour. Serve with cooked pasta of your choice.

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