Veggie Everything but the Kitchen Sink Pasta Sauce Recipe

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Veggie Everything but the Kitchen Sink Pasta Sauce
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Ingredients
23
Count
Nutrition
359
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Tomato Puree.
  2. Fill a large bowl 2/3 of the way with water and ice.
  3. Fill medium size sauce pan with 3 cups water to a boil.
  4. Cut an X shape at the top of 8 small tomatoes just enough to pierce the skin.
  5. With tongs place the cut tomatoes in the boiling water for 30 seconds.
  6. Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
  7. Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
  8. If you want to remove the seeds, half the tomatoes and scoop.
  9. Place skinned tomatoes in food processor or blender and puree.
  10. Set aside or in refrigerator until needed.
  11. Sauce.
  12. In large stock/sauce pot brown sausages, breaking into pieces as you like.
  13. Add chopped onion, and mix. Cook until onions begin to look clearish.
  14. Add the garlic and saute for about a minute, watch it doesn't burn.
  15. With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ( Deglazing ).
  16. Add the tomato sauce, paste, and diced tomatoes.
  17. Add zucchini, red pepper, carrot, (and optional celery).
  18. Stir to evenly mix and coat all vegetables.
  19. Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
  20. Mix well and evaluate water content.
  21. If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
  22. Bring to a boil and simmer on low, stirring frequently, for one hour.
  23. For a richer flavored sauce simmer longer, just add more water before boiling.
  24. Add olives and mushrooms about 30 minutes before serving, and simmer.
  25. Cook spaghetti according to package directions, (using fresh if possible).
  26. Spoon sauce over noodles and top with parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.02 Kcal (1503 kJ)
Calories from fat 146.32 Kcal
% Daily Value*
Total Fat 16.26g 25%
Cholesterol 48.75mg 16%
Sodium 779.79mg 32%
Potassium 427.31mg 9%
Total Carbs 35.34g 12%
Sugars 4.75g 19%
Dietary Fiber 2.64g 11%
Protein 16.82g 34%
Vitamin C 29.4mg 49%
Vitamin A 0.1mg 2%
Iron 5.6mg 31%
Calcium 42.3mg 4%
Amount Per 100 g
Calories 187.72 Kcal (786 kJ)
Calories from fat 76.51 Kcal
% Daily Value*
Total Fat 8.5g 25%
Cholesterol 25.49mg 16%
Sodium 407.73mg 32%
Potassium 223.43mg 9%
Total Carbs 18.48g 12%
Sugars 2.49g 19%
Dietary Fiber 1.38g 11%
Protein 8.79g 34%
Vitamin C 15.4mg 49%
Iron 2.9mg 31%
Calcium 22.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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