Print This Recipe

" Root " for This Winning Pasta Sauce

null

send to printer

Get Ready

Servings: Makes 4 quarts

Cook Time: 128 minutes

Prep Time: 25 minutes

Ingredients

This recipe will be pureed until smooth.

1 tablespoon Olive oil

1 medium Onion, chopped

2 stalks celery, chopped

2 each carrots, peeled and chopped

2 each parsnip, peeled and chopped

1 teaspoon oregano

4- 6 each Garlic cloves, left whole

1 each can sliced beets, drained

2 each (28 oz) cans tomatoes, diced or crushed

2 tablespoons tomato paste, dissolved in

2 cups warm water

2 teaspoons salt

1 dash pepper, to taste

1/2 cup parsley, minced

Directions

1. Heat olive oil in large soup pot and saute chopped onion, celery, carrots, and parsnips over medium heat until soft, about 6 - 8 minutes.

2. Add oregano and stir about 30 seconds. Add remaining ingredients (excluding parsley) plus 3 cups water and bring to a boil. Reduce heat, cover and simmer about 2 hours.

3. Remove cover, stir in parsley, taste and adjust seasonings. Allow mixture to cool. Puree in a blender or food processor or with an immersion blender.

4. Serve over your favorite whole-wheat or whole-grain pasta.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2,000	2,500
Total Fat	Less Than	65g	80g
Saturated Fat	Less Than	20g	25g
Cholesterol	Less Than	300mg	300mg
Sodium	Less Than	2,400mg	2,400mg
Total Carbohydrate	Less Than	300g	375g
Dietary Fiber	Less Than	25g	30g

Nutritional Facts
Servings	Makes 4 quarts
Base Nutrients
Calories	105 kcal (5%)
Calories from Fat	108 kcal (0%)
Total Fat	12 g (18%)
Saturated Fat	12 g (60%)
Cholesterol	1 mg (0%)
Sodium	1334 mg (55%)
Total Carbohydrates	28 g (9%)
Dietary Fiber	12 g (48%)
Protein	12 g (20%)
Vitamins
Vitamin A	6733 IU (134%)
Vitamin C	41 mg (68%)
Minerals
Calcium	99 mg (1%)
Iron	13 mg (21%)

send to printer