Sunday Sugo Rosso (Red Sauce) Recipe


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105 mins (prep 15, cooking 90)
21 ingredients
6 cups
This recipe is adapted from one in Jeff Smith's book The Frugal Gourmet Cooks Three Ancient Cuisines published in 1989. I modified it a bit to make a richer sauce with more tomato flavor. The original contained much more chicken stock and did not include tomato sauce. I also included some additional spices. I used canned San Marzano tomatoes. They aren't cheap. Though any canned plum tomatoes will work; San Marzano do have great flavor. This goes well with anything Italian. The sauce freezes very well. After simmering the sauce will be slightly chunky. I elected to puree it in a blender for a smoother consistency.

Categories:  italian ,
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Ingredients

Nutrition

Serving Size (170.86 g)
Servings 6
Amount per Serving
Calories 112.54 Calories from Fat 13.05
% Daily Value *
Total Fat 1.45g 13.34%
Saturated Fat 0.38g 11.39%
Trans Fat 0.0g %
Cholesterol 1.8mg 3.6%
Sodium 315.4mg 78.85%
Total Carbohydrate 14.76g 29.52%
Dietary Fiber 4.24 g 101.88%
Sugars 6.08 g %
Protein 5.56g 66.71%
Vitamin A 582.75IU% Vitamin C 18.2mg%
Calcium 154.97mg% Iron 4.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
canned tomatoes, cloves garlic, rib celery, crushed red pepper, garlic pepper, dried basil, italian sausage
 

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