1 can tomato paste

3 large cans crushed tomatoes

Olive oil

Basil

salt and pepper

1  garlic clove

In the bottom of a large sauce pan, drizzle some olive oil.On Med/ low heat, Grate 1 clove of garlic in the pan. Add the can of tomato paste. Stir it all together. The paste will become plyable and turn a darker red. Then add the cans of crushed tomatoes, 2 tbls of basil and salt to taste. I don’t add too much, maybe a tsp.

When it starts to bubble, Turn it to low and let it simmer covered for a few hours stirring every 15 mins or so.

I usually make it in the morning and put my meatballs in around 1 pm for a 6 pm dinner.

The longer it cooks the better it is. If you like it thinner add a little water. It will be a thick rich gravy.

I usually get enough for dinner and then at least 4-5 containers for the freezer.

Nutritional Information for entire recipe:

Fat 16.96

Carbs 219.14

Fiber 56.2

Net Carbs 162.94

Protein 49.37

Calories 1039

 

 

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