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Ingredients
½ cup finely chopped onion
2 cloves garlic, minced
1 28-ounce can plum tomatoes, well drained
½ cup beef bouillon or juices from the meat loaf
1 teaspoon sugar
Salt and freshly ground black pepper to taste
Pinch red pepper flakes
1 tablespoon good quality fragrant extra-virgin olive oil
Nutritional analysis per serving (4 servings)
14 grams carbs; 95 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 535 milligrams sodium; 3 grams protein; 7 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
Put the onion in a nonstick skillet over medium heat and cook, stirring, a few minutes. Add the garlic and cook until the onion is tender.
- Step 2
Add the tomatoes and cook over medium high heat until they start to thicken, about 15 minutes. Stir in the bouillon or meat juices, sugar, salt and pepper and red pepper flakes.
- Step 3
Just before serving, reheat and stir in the olive oil.
Private Notes