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Light spaghetti sauce
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Light, Pastas & Noodles, Sauces & Dressings |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Extra lean ground beef | | 1
| lbs | Ground turkey | | 1
| large | Onion, chopped | | 2
| each | Green onions, chopped | | 2
| large | Cloves garlic, crushed | | 2
| | Stalks celery, chopped | | 1
| | Pepper, red, chopped | | 2
| can | (28 oz) crushed tomatoes | | 12
| oz | Tomato paste | | 12
| oz | Water | | 8
| oz | Red wine | | 1
| tbsp | Dried oregano | | 1
| tbsp | Dried basil | | 1/2
| tsp | Thyme leaves | | 2
| | Bay leaves | | 1
| tbsp | Worcestershire sauce | | 2
| tbsp | Soy sauce |
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Procedures:
| 1 | Place ground beef and ground turkey in a large kettle or dutch oven. | | 2 | Cook very slowly over medium low heat until browned. | | 3 | Pour off any fat. | | 4 | Blot meat with several thicknesses of paper toweling. | | 5 | Return the pan to the heat and saute onions briefly, add garlic, peppers, celery, tomatoes, tomato paste, water and wine. | | 6 | Add the herbs and remaining ingredients. | | 7 | Stir mixture to combine well. | | 8 | Cover and simmer for 30 minutes. | | 9 | Allow to cool at room temperature. | | 10 | Divide into pint or quart containers. | | 11 | Freeze for later use or refrigerate for use now. | | 12 | To use: warm sauce in pan over medium heat. | | 13 | Pour over hot pasta. | | 14 | Makes about 16 servings - each serving (with 1 cup cooked pasta) = 360 calories, 7 g fat, 11 g carbo, 288 mg sodium, 40 mg cholesterol. | | 15 | Percent of fat per serving: 17.5 % |
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