| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Sauces and, Crockpot |
11 |
Servings |
INGREDIENTS
| 1 |
tb |
Balsamic vinegar |
| 6 |
|
Cloves garlic, minced |
| 2 |
c |
Minced onion |
| 1/2 |
c |
Red wine or apple juice |
| 8 |
oz |
Fresh mushrooms, minced |
| 56 |
oz |
Tomatoes, canned |
| 6 |
oz |
Tomato paste |
| 1 |
c |
Water |
| 2 |
tb |
Honey or sugar |
| 1 |
tb |
Dried basil |
| 1 |
ts |
Ground oregano |
| 2 |
|
Bay leaves |
|
|
Fresh mushrooms, sliced |
|
|
Parmesan cheese |
INSTRUCTIONS
Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic
and onions and cook 10 minutes, stirring frequently to prevent browning.
Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato
paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer
mixture to crockpot. Cover and cook on low 3 hours or until thickened
.Remove bay leaves. Put sauce in blender and puree to desired texture.
Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to
taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese.
Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97)
Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g
fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber.
Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on Jan 27, 1997.
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