Chunky tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine or Spaghetti; OR Thin Spaghetti, uncooked |
| ¼ | cup | Olive or vegetable oil |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped carrot |
| 1 | cup | Chopped celery |
| 2 | tablespoons | Finely chopped parsley |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
| 32 | ounces | Canned peeled tomatoes |
Directions
In a large skillet, heat oil; add onion, carrot and celery. Cook and stir just until vegetables are tender. Add next five ingredients, simmer on low heat 20 minutes, stirring frequently.
Cook pasta according to package directions; drain. Toss pasta with sauce and serve.
Serves 4-6
Each serving provides: 798 Calories; 24⅕ g Protein; 143 g Carbohydrates; 14⅖ g Fat; 0 mg Cholesterol; 698 mg Sodium. Calories from Fat: 16%
Copyright National Pasta Association () (Reprinted with permission)