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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook until onions are very soft, about 15 minutes, stirring occasionally. Mix garlic into onion mixture and cook just until fragrant, about 1 more minute. | 2. Pour tomatoes and their juice into a large mixing bowl and use your hands to crush the tomatoes until they look pureed. | 3. Mix sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes into vegetable mixture. Raise heat to medium and cook just until liquid has evaporated. Stir in tomato paste and bring to a simmer. Pour in San Marzano tomatoes and parsley. Bring sauce to a simmer, turn heat to low, and simmer for 1 1/2 hours, adding a little water as the sauce cooks down. Stir occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		diced	64.0	14.944	1.76	0.16
rib celery	1		diced	-	-	-	-
salt	1	pinch		-	-	-	-
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
marzano tomato	2	cans	peeled	-	-	-	-
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
salt	1	teaspoon		-	-	-	-
anchovy paste	1	teaspoon		-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
italian herb	1/2	teaspoon		-	-	-	-
red pepper flake	1	pinch		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
italian flat leaf parsley	2	tablespoons	chopped	-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.