Garlic Wine Marinara Sauce

1. Chop garlic into discs.

2. On medium heat, heat 1/2 tbsp of olive oil in medium sauce pan, add garlic.

3. Saute garlic for 2-3 minutes do not brown.

4. Immediately add diced tomatoes, tomato sauce, tomato paste, and wine. Stir.

5. Next add Basil, Oregano, Thyme, Salt, Pepper, & Sugar. Stir.

6. Bring to a boil.

7. Once brought to a boil, cover and lower heat. Set timer to 25-30 minutes Stir occasionally.

8. Serve over angel hair pasta.

9. Enjoy.

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Nutrient	Quantity
Total fats	8.5649 g
Protein	11.7122 g
Carbohydrates	97.174 g
Energy	596.8117 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0974 g
Water	696.5296 g
Aspartic acid	1.7604 g
Calcium, Ca	163.7552 mg
Lutein + zeaxanthin	700.0682 g
Fiber, total dietary	13.4111 g
Fatty acids, total saturated 22:0	0.0087 g
Carotene, beta	3628.2632 g
Niacin	8.3867 mg
Vitamin A, RAE	324.3174 g
Arginine	0.2801 g
Riboflavin	0.4125 mg
Tocopherol, beta	0.0521 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0133 g
Fatty acids, total saturated 20:1	0.0227 g
Glutamic acid	5.5451 g
Sodium, Na	131.5414 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0931 g
Total lipid (fat)	8.5649 g
Manganese, Mn	1.4665 mg
Fructose	16.0901 g
Proline	0.2386 g
Fatty acids, total saturated 16:0	1.0133 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	41.593 g
Choline, total	106.0121 mg
Sugars, total	74.6663 g
Serine	0.3408 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.207 g
Vitamin B-6	0.8483 mg
Selenium, Se	9.4737 g
Ash	7.7629 g
Fatty acids, total saturated 18:1 undifferentiated	5.0733 g
Pantothenic acid	0.7217 mg
Phenylalanine	0.3555 g
Copper, Cu	0.9358 mg
Betaine	1.8982 mg
Thiamin	0.2807 mg
Methionine	0.0764 g
Iron, Fe	8.1633 mg
Carbohydrate, by difference	97.174 g
Phosphorus, P	293.1445 mg
Folate, total	95.3365 g
Tocopherol, gamma	2.005 mg
Lycopene	60394.4772 g
Alanine	0.3625 g
Valine	0.2482 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.2953 g
Glycine	0.2614 g
Carotene, alpha	501.0134 g
Glucose (dextrose)	15.3995 g
Fatty acids, total saturated 14:0	0.0021 g
Zinc, Zn	2.1631 mg
Isoleucine	0.2455 g
Maltose	0.476 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0056 g
Fatty acids, total polyunsaturated	1.3952 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0084 g
Leucine	0.3483 g
Tocotrienol, alpha	0.0496 mg
Vitamin A, IU	6466.912 IU
Folate, DFE	95.3365 g
Tryptophan	0.0851 g
Vitamin C, total ascorbic acid	99.4428 mg
Phytosterols	50.7809 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	0.0179 g
Fatty acids, total saturated 20:0	0.0279 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.374 g
Tyrosine	0.1848 g
Vitamin K (phylloquinone)	80.1227 g
Fatty acids, total saturated	1.2687 g
Alcohol, ethyl	18.0303 g
Histidine	0.1879 g
Fatty acids, total monounsaturated	5.1977 g
Threonine	0.3569 g
Folate, food	95.3365 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Cryptoxanthin, beta	1.0965 g
Vitamin E (alpha-tocopherol)	11.0765 mg
Magnesium, Mg	149.9389 mg
Lysine	0.3622 g
Potassium, K	3051.2466 mg
Cystine	0.1219 g
Fluoride, F	188.3939 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Salt	0.5 teaspoon	0	0	0
Red wine	6 ounces	144.5824	4.4395	0
Olive oil	0.5 tablespoon	59.67	0	6.75
Tomato	2 cans	80.4198	17.3796	0.8936
Oregano	2 teaspoons	5.3	1.3784	0.0856
Tomato Sauce	1 can	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	1 can	139.4	32.147	0.799
Garlic Clove	10	0	0	0
Basil	2 teaspoons	0.4063	0.0468	0.0113
thyme	0.5 teaspoon	0.404	0.0978	0.0067