Found this in the Raleigh News and Observer on October 27, 1999. It calls for "sautéing" in Beaujolais wine instead of olive oil. The finished sauce is very tasty, despite the somewhat unusual ingredients. And at 79 calories per serving (makes eight servings) it''s guilt-free!
|1/4||cup Beaujolais or other red wine|
|2||cups chopped onions|
|4||garlic cloves, crushed|
|2||stalks celery, minced|
|1||large carrot, minced|
|1/4||cup minced fresh basil leaves|
|1||tsp dried oregano|
|4||cups peeled, de-seeded, chopped Roma tomatoes|
|1/4||cup tomato paste|
Bring wine to a simmer in a large Dutch oven over medium high heat. Reduce heat to medium. (Note: You need to regulate the heat so the last of the wine is gone after ten minutes.) Add onions and cook for five minutes, stirring frequently. Add Celery and cook four minutes, stirring frequently. Add garlic and cook for one minute, continuing to stir frequently. (At this point the wine should no longer be apparent in the pan.) Reduce heat to medium-low. Add all remaining ingredients. If the sauce appears thick at this point, cover. Otherwise continue without covering the sauce, but do cover if the sauce becomes thick enough for your taste. Simmer for one hour.
- Makes eight servings.
- Nutrition: 79 calories, 13 from fat (17%). Fat 2g. Cholesterol 0mg. Sodium 250mg. Carbohydrates 13g Protein 2g.
- Serve over Pasta (200 calories/cup) or cooked spaghetti squash ( 50 calories/cup).
- Original Recipe by Mary Carroll, Los Angeles Times Syndicate.