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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium sized saucepan heat olive oil over medium heat. | 2. Add onion, garlic, basil, salt, pepper, and cinnamon. | 3. Cook mixture until onion and garlic are translucent, 5-7 minutes, stirring occasionally. Reduce heat if onions and/or garlic start to brown. | 4. Empty the tomatoes (including juice) into a separate bowl. Using your hands, squeeze and crush each tomato. | 5. Add the tomatoes and juice to the onion and garlic mixture. | 6. Add the cup of beef stock. | 7. Over medium heat, continue cooking uncovered until sauce reduces by 1/3 (30-45 minutes), stirring occasionally to make sure sauce doesn't burn. | 8. Use the sauce in a meaty lasagna or sub it for any other sauce in any other recipe for a change. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can		40.2099	8.6898	1.9658	0.4468
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	2		sliced	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
cinnamon	1/4	teaspoon	ground	-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-

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