virgin olive oil
1 small onion, chopped
6 capers, chopped
14 oz tomatoes, diced
8 oz tomato paste
8 oz tomato sauce
1 tsp salt , to taste
¼ tsp red pepper flakes
¼ green pepper, chopped
1 small mushrooms
¼ tsp oregano
1 tsp basil
1 tsp parsley
1 small bay leaf, optional
¼ cup red wine
3 tsp garlic, minced
6 oz water, or more if needed
In a mid-size pot, place olive oil at the bottom.
With mid-heat, fry the small chopped onion, chopped green pepper, small jar of sliced mushrooms, and chopped capers until vegetables are soft.
Add minced garlic.
Fry garlic mixture no more than 1 minute.
Add tomato paste and stir for 3 to 5 minutes, incorporating all in one pot.
Add tomato sauce, stirring, and then add can of diced tomatoes.
Add dried basil spice, dried oregano, parsley, salt, and dried red pepper flakes.
Stir, cooking for 3 to 5 minutes over medium heat.
Add red wine and water to ensure consistency desired.
Taste and adjust after 1 hour on low heat.
Add sugar to counter acidity or bay leaf if additional spicing needed.
Remove bay leaf and serve over any type of pasta.
Sugar: 13g
:
Calcium: 54mg
Calories: 109kcal
Carbohydrates: 22g
Fat: 1g
Fiber: 5g
Iron: 3mg
Potassium: 1079mg
Protein: 5g
Saturated Fat: 1g
Sodium: 1259mg
Vitamin A: 2254IU
Vitamin C: 41mg
