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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 390 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat. | 2. Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes. | 3. Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	18			-	-	-	-
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
bay leaf	5			-	-	-	-
white onion	1		chopped	60.0	14.01	1.65	0.15
zucchini	1		chopped	54.91	10.0453	3.9083	1.0336
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
red bell pepper	1		chopped	-	-	-	-
mushroom	1	package	sliced	-	-	-	-
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
italian seasoning	1	tablespoon		-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
ricotta cheese	1	container		-	-	-	-

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