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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rough chop onion, celery, and bell pepper. Add to food processor or bar blender and puree. | 2. Add Puree to 12 in cast iron skillet, heat over med/high heat until all the liquid is removed. 15-25 minutes. Do not burn, try to adjust the temperature so burning does not occur. (it should look dry and pulpy). | 3. If you have not already, turn heat to med and add the garlic, cook for 1 minute. | 4. Add the tomato and anchovy paste and cook for an additional 1-2 minutes. Mix well with the vegetables. | 5. Add white wine and reduce until almost dry. | 6. Add paste/vegetable mix to slow cooker. Add the canned tomatoes, Italian seasoning, salt, pepper and red pepper flake. Stir well. | 7. Cover slow cooker and cook on low for 6-8 hours or 3-4 hours on high. | 8. Season for taste, it may require a little more salt and pepper. | 9. Serve over cooked pasta, and sprinkle with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	2		Chopped	-	-	-	-
bell pepper	1		chopped	-	-	-	-
garlic clove	3		chopped	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
anchovy paste	1	teaspoon		-	-	-	-
white wine	2	ounces		46.4932	1.4742	0.0397	0.0
tomato	28	ounces	canned crushed	182.5707	40.4831	9.5254	1.5876
italian seasoning	1	tablespoon		-	-	-	-
salt	1 -2	teaspoon		-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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