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Sugo Di Pomodoro Fresco

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)259.6686
Energy (kCal)5309.92
Carbohydrates (g)1142.3327
Total fats (g)68.82
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces. | 2. Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally. | 3. Stir in tomato paste and cook for 1 minute. | 4. Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually. | 5. Reduce head and simmer uncovered for 10 minutes, stirring occasionally. | 6. Season with salt & pepper and using a stab mixer, puree the sauce until smooth. | 7. Serve with prepared pasta of your choosing. | 8. OPTIONS: | 9. Add fresh herbs such as oregano, flat leaf parsley or basil. | 10. Add 500g pork&veal mince to make it into a bolagnaise. | 11. Can be used for parmigiana. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 1 1/2 1/2 canned - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    carrot 1 diced 20.5 4.79 0.465 0.12
    red onion 1 diced - - - -
    celery 2 sticks diced - - - -
    garlic clove 3 crushed - - - -
    tomato paste 375 4920.0 1134.6 259.2 28.2
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    chicken stock vegetable 2 cups - - - -
    salt pepper - - - -

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



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