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Ingredients
1 onion, chopped
2 cloves garlic, sliced
1 carrot, sliced thin, optional
4 tablespoons olive oil
1 pound canned or fresh tomatoes
1 piece orange peel, optional
1 bay leaf
1 teaspoon oregano
1 cup dry red wine
1 cup water
Salt and freshly ground black pepper to taste
1 teaspoon capers, optional
Nutritional analysis per serving (4 servings)
11 grams carbs; 212 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 669 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In saucepan, saute onion, garlic and carrot, if desired, in olive oil until soft.
- Step 2
Chop tomatoes. Add to pan along with all other remaining ingredients except capers. Simmer uncovered for 40 minutes or longer, until thick. Add capers if desired.
- Step 3
Puree the sauce if you wish. Serve over pasta.
Anchovies, chopped green pepper, red bell pepper, hot red pepper, celery, minced parsley or other fresh herbs can be added, as well as sauteed mushrooms. Leeks or shallots can be used instead of onions.
Private Notes
Comments
Delicious as described. Even the orange peel!