Serves: 12
Total Calories: 77

1 tablespoon olive oil
3 cloves garlic, minced very fine
1 onion (large) chopped fine
3 carrots, shredded
1/4 pound mushrooms, fresh, chopped (optional)
1/2 cup parsley, fresh, chopped
2 tablespoons basil leaves
1/2 teaspoon oregano leaves
1 tablespoon anise seed crushed (use 2 tablespoons if no meat is used)
1 1/2 cups dry red wine or more (Burgundy or Chianti)
2 (28-ounce) cans tomatoes, whole
1 (12-ounce) can tomato paste

My dad is a very good cook, and he taught me to respect well-spiced food. This is an adaptation of his recipe, and I always get compliments on it. The addition of aniseed (tastes like licorice) is the secret.

1. Heat olive oil in heavy Dutch oven over medium-low heat. Add garlic and sauté for a few minutes-don't let it brown. Add onion, carrots, mushrooms, parsley, basil, oregano, aniseed, and red wine. Simmer for 10 minutes.
2. Meanwhile, run the tomatoes through a blender or food processor, then add to skillet along with the tomato paste.
3. Cover and let simmer 3-4 hours. Stir several times each hour. Add more wine if too thick.

Food exchanges per 1-cup serving: 2 ½ VEGETABLE, trace FAT
(It can be counted as VEGETABLE or BREAD. It may affect the blood sugar like Bread.)

VARIATION

To make meat sauce, use the same ingredients and directions above, but use only 1 tablespoon aniseed.

1. Cut each Italian sausage into 4 pieces and brown in heavy skillet. Drain well on paper towels to cut down on grease. Wipe out skillet.
2. Mix remaining ingredients into meatballs the same size as sausage pieces (approximately 1 inch in diameter) and brown in skillet. Drain well.
3. Add sausages and meatballs to sauce after first hour of simmering.

Food exchanges per 1-cup serving: 3 medium-fat Meat, 2 ½ Vegetable, 2 Fat or 2/3 Bread, 3 medium-fat Meat, 2 Fat

Nutritional Facts:

Serves: 12
Total Calories: 77
Calories from Fat: 10

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