Marinara Sauce

[Guest guest]

Marinara Sauce

 

3 large carrots, peeled and finely chopped

2 large onions, chopped

6 garlic cloves, minced

1/3 cup extra virgin olive oil OR canola oil

15 medium tomatoes (about 6lb.), peeled and chopped

1/3 cup chopped fresh basil OR 2 TB dried basil

3 TB fresh oregano, chopped OR 1 TB dried oregano

1-1/2 tap. salt

1/4 tsp. ground black pepper

7 cups hot cooked penné or bow tie pasta

 

In a large sauce pan or Dutch oven saute the carrots, onions and garlic in

oil until tender.

 

Add the tomatoes and seasonings; bring to a boil. Reduce heat; simmer,

uncovered, for

1 to 1-1/2 hours or until thickened and reduced by half, stirring

occasionally.

 

Serve over hot cooked pasta. 

 

Yield: 7 servings.

 

Nutrition Information:

One serving (1 cup sauce with 1 cup pasta) = 400 calories, 12 g fat (2 g sat

fat),

0 cholesterol, 558 mg sodium, 65 g carbs, 7 g fiber, 11 g protein.

 

Diabetic Exchanges: 3 starch, 2-1/2 vegetable, 2 fat.