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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in the bottom of a large stock pot until it just shimmers. | 2. Add the onion, carrot, and celery and saute over medium heat until tender. | 3. Add the garlic and cook about 1 minute until softened. | 4. Add the olives, tomatoes, and wine. Stir and bring to a very slight simmer. | 5. Add thyme and continue simmering until hot. | 6. Note: The sauce can be served at this point, but I find the longer and slower you cook it, the better the results. I love to prep this early and let it simmer for at least an hour. You could let it go up to four hours if you keep adding water to keep it from getting too thick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1			28.0	6.537999999999999	0.77	0.07
carrot	1			20.5	4.79	0.465	0.12
celery rib	1			-	-	-	-
garlic clove	3			-	-	-	-
kalamata olive	10		pitted	-	-	-	-
san marzano tomato	3	cans	crushed	-	-	-	-
red wine	1/3	cup		-	-	-	-
thyme	5	sprigs		-	-	-	-

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