| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Italian3 |
20 |
servings |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 5 |
|
Med.cans tomato paste |
| 20 |
cn |
Water |
| 2 |
tb |
Dried parsley |
| 1 |
ts |
Pepper |
| 2 |
tb |
Garlic powder |
| 2 |
tb |
Onion powder |
| 2 |
tb |
Dried oregano |
| 1 |
tb |
Dried basil |
INSTRUCTIONS
Place the oil in a very large pot and heat on medium. Add the tomato paste,
and measure 4 cans of water for each can of paste. Add remaining
ingredients. Then add meatballs, pork and liquid from the pork. Bring to a
boil and simmer approximately 3 hours. Adjust salt. It isn't in the
original recipe, but I also add 1 cup or dry red wine. Serve over Rigatoni
or any other pasta.
Per serving: 40 Calories (kcal); 4g Total Fat; (80% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
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