Scotty D's Pasta Sauce, 1/2 cup (125g)
- Number of Servings: 10
Ingredients
2 Tbsp Extra Virgin Olive Oil2 Tbsp Minced Garlic1 Tbsp Pesto (Classico Traditional Basil) 2 Bay Leaves, whole (remove before serving)1 Medium Onion, Diced1/4 Cup Pinot Noir or other Red Wine8 oz Package, Baby Portabella Mushrooms1 28oz Can Dei Fratelli Whole Tomatoes in Puree (No Salt Added)1 6oz Can, Hunt's 100% Natural Tomato Paste (No Salt Added)2 Tomato Paste cans of water1 Bunch (1oz) Fresh Basil, Leaves only, no stems1/4 tsp Mrs. Dash Italian Medley1/4 tsp Diamond Crystal Kosher Salt (optional)10 Lindsay Natural Olives (5 green/5 black), slicedOlive Oil Spray (to "dry" saute/browning the mushrooms)
Heat olive oil in pan, add garlic & bay leaves in a large pan and cook about 1 minute. Add minced onion and brown stirring constantly, about 3 minutes.
Pour the can of tomatoes into a large bowl and gently tear each tomato into pieces. Rinse the tomato can using the Pinot Noir.
Add Pesto and Pinot (from the tomato can) and cook until liquid reduces, about 5 minutes. While reducing the liquid in the large pan, brown mushrooms in pan sprayed with olive oil (in two batches to ensure they brown evenly) and add to other ingredients.
Add tomatos that were torn in pieces earlier. Add can of tomato paste and stir in 2 paste cans of water (rinsing the can with the water).
Slice the olives and add to the sauce.
Clean the basil, stack several leaves together lengthwise and chop across the leaves, do this until all the leaves are chopped then add to the sauce mixture.
Add Mrs. Dash and Kosher Salt (optional) . . .
Let this simmer on very low heat for at least 30 minutes to 1 hour (stirring occasionally) . . . I let it go for about 4 hours . . . talk about flavor!!!
Serve over your favorite whole grain pasta and enjoy!!
MANGIA . . . MAAAAANNNNGIA!!!!
Makes 10, 1/2 cup (125g) servings
Number of Servings: 10
Recipe submitted by SparkPeople user BBQTOFU.
Pour the can of tomatoes into a large bowl and gently tear each tomato into pieces. Rinse the tomato can using the Pinot Noir.
Add Pesto and Pinot (from the tomato can) and cook until liquid reduces, about 5 minutes. While reducing the liquid in the large pan, brown mushrooms in pan sprayed with olive oil (in two batches to ensure they brown evenly) and add to other ingredients.
Add tomatos that were torn in pieces earlier. Add can of tomato paste and stir in 2 paste cans of water (rinsing the can with the water).
Slice the olives and add to the sauce.
Clean the basil, stack several leaves together lengthwise and chop across the leaves, do this until all the leaves are chopped then add to the sauce mixture.
Add Mrs. Dash and Kosher Salt (optional) . . .
Let this simmer on very low heat for at least 30 minutes to 1 hour (stirring occasionally) . . . I let it go for about 4 hours . . . talk about flavor!!!
Serve over your favorite whole grain pasta and enjoy!!
MANGIA . . . MAAAAANNNNGIA!!!!
Makes 10, 1/2 cup (125g) servings
Number of Servings: 10
Recipe submitted by SparkPeople user BBQTOFU.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 92.3 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g