Voyajer
Sun, Jun-16-02, 15:18
I feel almost guilty giving this recipe away because it is soooo wonderful and a trade secret handed down generation to generation by a family in Italy. But come to think of it, most true Italians use some form of this recipe for pasta sauce. I was eating this because it tastes so fantastic before I ever heard of low carb. Easier than it looks when you get used to making it and very versatile. Packed full of nutrients and less than 100 calories per serving of sauce. Can be used in all phases of Atkins including induction despite the 1/2 carrot which when divided by 12 servings is minimal.
Enzo's Marinara Sauce
(Use only fresh ingredients for best results)
Chop the following ingredients:
1/2 large brown onion (or white)
1/2 bulb garlic (5 cloves)
10 pcs finely chopped fresh basil leaves
1 medium bunch fresh Italian parsley finely chopped
1/2 can of olives chopped
Also need:
1/2 large carrot grated
2 baskets cherry tomatoes or 8 medium tomatoes
1/2 tsp white vinegar
8 small mushrooms (optional)
1/3 cup olive oil
In large pot, put olive oil and 1 tiny piece of onion. Turn on heat and when onion starts to sizzle a little, put in onion and garlic. Saute until onion is a little transparent. Add all other ingredients. Salt and pepper to taste. Simmer covered at least 1/2 hour, but you can keep the heat on up to 3 hours or until sauce becomes as thick as you like. (If watery when using whole tomatoes, then leave cover off pot while simmering until thicker.)
This recipe is versatile and need not be followed to the letter. Add tomato paste if you like the flavor. Amounts of ingredients can vary. It changes the flavor a little each time, but it's always delicious.
Meatballs
Prepare meatballs by mixing thoroughly, 1/2 lb ground sirloin or ground beef, 1/3 cup cream, 1 beaten egg, 3 tablespoons grated cheese, 2 tablespoons chopped parsley, salt and pepper to taste. (If you can add a few extra carbs then add 1/4 cup flavored Italian bread crumbs.) Shape meatballs. Brown in fying pan with olive oil. Place meatballs in separate pot and cover with enough sauce to top of meatballs, simmer 30 minutes. Leftover sauce can be used over roast chicken and/or fresh mozzarella cheese for tomorrow's lunch.
P.S. Someone might do me the favor of doing the carb/calorie count.
P.P.S. Don't tell anyone I told you about this recipe! You'll be addicted to it, I promise.
Enzo's Marinara Sauce
(Use only fresh ingredients for best results)
Chop the following ingredients:
1/2 large brown onion (or white)
1/2 bulb garlic (5 cloves)
10 pcs finely chopped fresh basil leaves
1 medium bunch fresh Italian parsley finely chopped
1/2 can of olives chopped
Also need:
1/2 large carrot grated
2 baskets cherry tomatoes or 8 medium tomatoes
1/2 tsp white vinegar
8 small mushrooms (optional)
1/3 cup olive oil
In large pot, put olive oil and 1 tiny piece of onion. Turn on heat and when onion starts to sizzle a little, put in onion and garlic. Saute until onion is a little transparent. Add all other ingredients. Salt and pepper to taste. Simmer covered at least 1/2 hour, but you can keep the heat on up to 3 hours or until sauce becomes as thick as you like. (If watery when using whole tomatoes, then leave cover off pot while simmering until thicker.)
This recipe is versatile and need not be followed to the letter. Add tomato paste if you like the flavor. Amounts of ingredients can vary. It changes the flavor a little each time, but it's always delicious.
Meatballs
Prepare meatballs by mixing thoroughly, 1/2 lb ground sirloin or ground beef, 1/3 cup cream, 1 beaten egg, 3 tablespoons grated cheese, 2 tablespoons chopped parsley, salt and pepper to taste. (If you can add a few extra carbs then add 1/4 cup flavored Italian bread crumbs.) Shape meatballs. Brown in fying pan with olive oil. Place meatballs in separate pot and cover with enough sauce to top of meatballs, simmer 30 minutes. Leftover sauce can be used over roast chicken and/or fresh mozzarella cheese for tomorrow's lunch.
P.S. Someone might do me the favor of doing the carb/calorie count.
P.P.S. Don't tell anyone I told you about this recipe! You'll be addicted to it, I promise.