Ricks Sauce (1 ser = 100 grams)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 103.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 847.4 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.1 g
- Protein: 4.0 g
View full nutritional breakdown of Ricks Sauce (1 ser = 100 grams) calories by ingredient
Number of Servings: 50
Ingredients
-
*Cento Tomato Paste, 1 6oz can
*Red Gold Whole Peeled Tomatoes, 2 #10 cans
Onions, all, raw, edible portion, 100 gram(s)
Oils: Olive Oil, 100% Extra Virgin, 20 gram
Fresh or Dried Vegetables: Garlic, raw, edible portion, 20 gram(s) (remove)
Directions
Add olive oil, garlic, onion under low heat cool till soft.
Add 2 cans tomatoes, and paste. Blend together till smooth with a immersion blender.
Add basil, oregano, salt pepper to taste (flavors will marry during simmering sauce so don’t make it to strong). Turn heat way down and continue to stir every so often. Please watch that the sauce isn’t sticking to the bottom of the pot.
I personally like to take pork (steak, chops, western ribs) trim excess fat off meat but leave all bones, season as you would like (mostly Italian herbs due to it adds to the sauce). Heat a Cast Iron Skillet over high heat, Spray non stick spray on surface, add meat, cook till there is a nice crust on the top and bottom of meat. Add meat to sauce and allow it to simmer all day
Once sauce has cooked down and turned dark it is done. Mostly I don’t find any need to regulate when sauce is done because the longer it cooks the better. Remove Meat and serve separately.
Serving is 100 gram
Number of Servings: 50
Recipe submitted by SparkPeople user RKRAUSE1.
Add 2 cans tomatoes, and paste. Blend together till smooth with a immersion blender.
Add basil, oregano, salt pepper to taste (flavors will marry during simmering sauce so don’t make it to strong). Turn heat way down and continue to stir every so often. Please watch that the sauce isn’t sticking to the bottom of the pot.
I personally like to take pork (steak, chops, western ribs) trim excess fat off meat but leave all bones, season as you would like (mostly Italian herbs due to it adds to the sauce). Heat a Cast Iron Skillet over high heat, Spray non stick spray on surface, add meat, cook till there is a nice crust on the top and bottom of meat. Add meat to sauce and allow it to simmer all day
Once sauce has cooked down and turned dark it is done. Mostly I don’t find any need to regulate when sauce is done because the longer it cooks the better. Remove Meat and serve separately.
Serving is 100 gram
Number of Servings: 50
Recipe submitted by SparkPeople user RKRAUSE1.