Hot Parma Dip - Meatball Sauce

1. Melt butter in saucepan, add celery, onions & pepper. Cook until tender.

2. Add flour 7 cook for 2 mins, stirring, blend in tomatoes & seasonings, simmer for 5 minutes.

3. Stir in cheese and water & wine until combined.

4. Serve.

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Nutrient	Quantity
Total fats	697.5029 g
Protein	4840.9914 g
Carbohydrates	7722.1286 g
Energy	54286.3379 kCal
Fatty acids, total saturated 18:3 undifferentiated	10.2159 g
Water	90805.3422 g
Aspartic acid	128.7006 g
Calcium, Ca	89620.828 mg
Lutein + zeaxanthin	116985.9131 g
Fiber, total dietary	1144.7033 g
Carotene, beta	427771.8221 g
Niacin	585.5177 mg
Vitamin A, RAE	43890.8426 g
Arginine	20.5668 g
Riboflavin	23.1996 mg
Tocopherol, beta	9.494 mg
Fatty acids, total saturated 20:1	7.6101 g
Glutamic acid	410.3742 g
Sodium, Na	119815.9827 mg
Fatty acids, total saturated 16:1 undifferentiated	12.1721 g
Total lipid (fat)	697.5029 g
Manganese, Mn	108.8468 mg
Fructose	1302.9792 g
Proline	14.4239 g
Fatty acids, total saturated 16:0	150.045 g
Fatty acids, total saturated 8:0	5.6 g
Sucrose	1.6352 g
Choline, total	7915.5594 mg
Sugars, total	2654.7419 g
Serine	24.9095 g
Fatty acids, total saturated 10:0	12.6 g
Fatty acids, total saturated 18:0	68.5099 g
Vitamin B-6	86.2726 mg
Selenium, Se	4332.5627 g
Ash	1116.5775 g
Fatty acids, total saturated 18:1 undifferentiated	156.8511 g
Pantothenic acid	85.0421 mg
Phenylalanine	25.8614 g
Copper, Cu	58.3589 mg
Betaine	95.164 mg
Thiamin	40.4231 mg
Retinol	3900 g
Methionine	5.806 g
Iron, Fe	757.2454 mg
Carbohydrate, by difference	7722.1286 g
Phosphorus, P	92971.1885 mg
Folate, total	16810.2583 g
Tocopherol, gamma	113.928 mg
Fatty acids, total saturated 4:0	16.2 g
Lycopene	2442806.9715 g
Alanine	25.8571 g
Cholesterol	2000 mg
Valine	17.3263 g
Fatty acids, total saturated 18:2 undifferentiated	90.4595 g
Glycine	18.3037 g
Carotene, alpha	95890.5553 g
Glucose (dextrose)	1190.1584 g
Fatty acids, total saturated 14:0	50.2259 g
Zinc, Zn	462.5364 mg
Isoleucine	17.266 g
Fatty acids, total saturated 12:0	14 g
Fatty acids, total polyunsaturated	100.6788 g
Leucine	24.0516 g
Tocotrienol, alpha	9.5644 mg
Vitamin A, IU	806280.8098 IU
Folate, DFE	16810.2583 g
Tryptophan	5.791 g
Vitamin C, total ascorbic acid	13025.0987 mg
Phytosterols	6673.6421 mg
Galactose	0.3072 g
Fatty acids, total saturated 6:0	9.6 g
Tyrosine	13.464 g
Vitamin B-12	110 g
Vitamin K (phylloquinone)	7560.0919 g
Fatty acids, total saturated	338.725 g
Histidine	13.4163 g
Fatty acids, total monounsaturated	176.8361 g
Threonine	25.814 g
Folate, food	16810.2583 g
Cryptoxanthin, beta	1.25 g
Vitamin E (alpha-tocopherol)	516.9135 mg
Magnesium, Mg	14485.0183 mg
Lysine	25.8224 g
Potassium, K	285487.5386 mg
Cystine	8.6194 g
Fluoride, F	2187.9407 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Onion	1	64	14.944	0.16
Parmesan cheese	125	37000	4000	500
Tomato	425	17089.2054	3693.1672	189.8801
Celery	1 stalk	10.24	1.9008	0.1088
flour	1 tablespoon	36.1425	7.9128	0.1402
red pepper	1	1.25	0.2753	0.0138
salt pepper	0	0	0	0
beef stock cube	1	0	0	0