|Fresh parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 Kilogram, undrained and mashed|
|Red wine||185 Milliliter|
|Chopped flat leaf parsley||1 Tablespoon|
|Chopped fresh oregano/0.5 tablespoon dried oregano||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Cook pasta in boiling water in a large saucepan following packet directions.
Drain, set aside and keep warm.
To make sauce, heat oil in a saucepan over a medium heat.
Add onions and garlic and cook, stirring, for 3 minutes or until onions are soft.
Stir in tomatoes, wine, parsley, oregano and black pepper to taste, bring to simmering and simmer for 15 minutes or until sauce reduces and thicken.
Serving size: Complete recipe
Calories 2437 Calories from Fat 311
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 10 g50.1%
Trans Fat 0 g
Cholesterol 34 mg11.3%
Sodium 1010.4 mg42.1%
Total Carbohydrates 430 g143.2%
Dietary Fiber 53.1 g212.5%
Sugars 56.2 g
Protein 93 g185.9%
Vitamin A 421.3% Vitamin C 315.8%
Calcium 97.9% Iron 78.1%
*Based on a 2000 Calorie diet