** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Have all the vegetables ready to cook - chopped and in containers.
2. Pour about 1 oz of white wine in a large lined pot.
3. When wine is boiling, dump in carrots and stir vigorously.
4. Allow bottom to become a little dry then add a small amount of wine.
5. Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot.
6. Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning.
7. Remember to keep STIRRING! Add the garlic last but allow to cook for only about 30 seconds.
8. After all vegetables are in pot, add tomatoes and tomato paste.
9. It is possible to buy GROUND canned tomatoes, if not, no big loss.
10. Wash out cans with a quantity of red wine and add to pot.
11. Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper, stir cover pot and turn heat down until sauce is barely boiling.
12. Cook until vegetables are tender and then run through food mill to puree.
13. Return to pot. Bring barely to boil, adjust seasonings, cover and heat for about one half hour.
14. Pour over your spaghetti and mangia! Save some of the red wine to go with the spaghetti.
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Dietary Notes:
This recipe is very low-sodium with 123.17mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 75% of your daily recommended intake per serving. This recipe is high in Vitamin C with 132% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Celery, Onion allergies.
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