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Recipe: Light Spaghetti Sauce
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Light Spaghetti Sauce
Yield: 16 Servings
1.00 lb Extra lean ground beef
1.00 lb Ground turkey
1.00 lg Onion, chopped
2.00 ea Green onions, chopped
2.00 lg Cloves garlic, crushed
2.00 Stalks celery, chopped
1.00 Pepper, red, chopped
2.00 cn (28 oz) crushed tomatoes
12.00 oz Tomato paste
12.00 oz Water
8.00 oz Red wine
1.00 tb Dried oregano
1.00 tb Dried basil
0.50 ts Thyme leaves
2.00 Bay leaves
1.00 tb Worcestershire sauce
2.00 tb Soy sauce
Place ground beef and ground turkey in a large kettle or dutch oven.
Cook very slowly over medium low heat until browned. Pour off any
fat. Blot meat with several thicknesses of paper toweling. Return the
pan to the heat and saute onions briefly, add garlic, peppers,
celery, tomatoes, tomato paste, water and wine. Add the herbs and
remaining ingredients. Stir mixture to combine well. Cover and simmer
for 30 minutes. Allow to cool at room temperature. Divide into pint
or quart containers. Freeze for later use or refrigerate for use now.
To use: Warm sauce in pan over medium heat. Pour over hot pasta.
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.
Percent of fat per serving: 17.5 %
Yield: 16 Servings
1.00 lb Extra lean ground beef
1.00 lb Ground turkey
1.00 lg Onion, chopped
2.00 ea Green onions, chopped
2.00 lg Cloves garlic, crushed
2.00 Stalks celery, chopped
1.00 Pepper, red, chopped
2.00 cn (28 oz) crushed tomatoes
12.00 oz Tomato paste
12.00 oz Water
8.00 oz Red wine
1.00 tb Dried oregano
1.00 tb Dried basil
0.50 ts Thyme leaves
2.00 Bay leaves
1.00 tb Worcestershire sauce
2.00 tb Soy sauce
Place ground beef and ground turkey in a large kettle or dutch oven.
Cook very slowly over medium low heat until browned. Pour off any
fat. Blot meat with several thicknesses of paper toweling. Return the
pan to the heat and saute onions briefly, add garlic, peppers,
celery, tomatoes, tomato paste, water and wine. Add the herbs and
remaining ingredients. Stir mixture to combine well. Cover and simmer
for 30 minutes. Allow to cool at room temperature. Divide into pint
or quart containers. Freeze for later use or refrigerate for use now.
To use: Warm sauce in pan over medium heat. Pour over hot pasta.
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.
Percent of fat per serving: 17.5 %
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