Roasted Mushrooms & Bell Pepper Tomato Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 195.6
- Total Fat: 4.5 g
- Cholesterol: 32.5 mg
- Sodium: 609.4 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 5.5 g
- Protein: 16.6 g
View full nutritional breakdown of Roasted Mushrooms & Bell Pepper Tomato Sauce calories by ingredient
Number of Servings: 6
Ingredients
-
3/4 lb. ground beef, 93%
1 c. onions, diced
4-5 cloves garlic
2 tsp. fennel seed
1/2 tsp. crushed red pepper
1 tbsp dried oregano, or 3 tbsp fresh
28 oz can whole peeled tomatoes
14 oz can whole peeled tomaotes
14 oz can fire roasted diced tomatoes
1 red pepper, roasted
1/2 - 3/4 lb of crimini mushrooms, roasted
3/8 c. basil, fresh, minced
Directions
Brown ground beef in stock pot over med heat. Remove excess fat. Add onions and garlic. Cook until slightly soft. Add Fennel, Oregano and Cayenne pepper and cood for 30 seconds until fragrent. Add canned tomatoes and tomato paste. Bring to simmer and reduce heat. simmer for 30 minutes.
Roast bell pepper under broiler in oven until skin is black. Remove and cool. Remove skin and cut into strips. Add to stock pot with tomato sauce.
Roast mushrooms in oven at 500F for 6-7 minutes Remove and turn over. Roast another 7 minutes until tender. Remove and slice. Add to stock pot.
Continue simmering tomato sauce for another 30 minutes.
Serve with pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user LESS_RUSS.
Roast bell pepper under broiler in oven until skin is black. Remove and cool. Remove skin and cut into strips. Add to stock pot with tomato sauce.
Roast mushrooms in oven at 500F for 6-7 minutes Remove and turn over. Roast another 7 minutes until tender. Remove and slice. Add to stock pot.
Continue simmering tomato sauce for another 30 minutes.
Serve with pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user LESS_RUSS.
