Prosciutto And Tomato Sauce

1. Heat oil in a medium skillet; add onion and carrot. Saute until tender, about 5 minutes.

2. Add prosciutto; saute 5 minutes.

3. Add tomatoes; heat to boiling, stirring and breaking up tomatoes with the spoon.

4. Simmer until sauce is slightly reduced and thickened, about 25 minutes.

5. Season to taste with salt and pepper.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	55.4966 g
Protein	15.4943 g
Carbohydrates	23.398 g
Energy	634.8473 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4425 g
Water	487.3572 g
Aspartic acid	0.6072 g
Calcium, Ca	132.7985 mg
Lutein + zeaxanthin	303.7107 g
Fiber, total dietary	3.7133 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3635.6582 g
Niacin	3.4826 mg
Vitamin A, RAE	367.9931 g
Arginine	0.1852 g
Riboflavin	0.4094 mg
Tocopherol, beta	0.099 mg
Fatty acids, total polyunsaturated 15:0	0.0036 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0182 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	1.8391 g
Sodium, Na	101.3251 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6868 g
Total lipid (fat)	55.4966 g
Manganese, Mn	0.3967 mg
Fructose	6.0534 g
Proline	0.0815 g
Fatty acids, total saturated 16:0	6.237 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0801 g
Sucrose	1.9408 g
Choline, total	69.4649 mg
Sugars, total	14.3082 g
Serine	0.1252 g
Fatty acids, total saturated 18:0	1.0891 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.4632 mg
Selenium, Se	11.7736 g
Ash	5.2415 g
Fatty acids, total saturated 18:1 undifferentiated	38.5591 g
Pantothenic acid	0.1858 mg
Phenylalanine	0.1342 g
Copper, Cu	0.3403 mg
Betaine	0.262 mg
Thiamin	0.4902 mg
Retinol	17 g
Methionine	0.0262 g
Iron, Fe	2.7805 mg
Carbohydrate, by difference	23.398 g
Phosphorus, P	205.6204 mg
Folate, total	102.6436 g
Tocopherol, gamma	0.5211 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	32923.7233 g
Alanine	0.1477 g
Cholesterol	28.3333 mg
Valine	0.1008 g
Fatty acids, total saturated 18:2 undifferentiated	5.4175 g
Glycine	0.1042 g
Carotene, alpha	1112.64 g
Glucose (dextrose)	6.3188 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	1.1802 mg
Isoleucine	0.0977 g
Fatty acids, total polyunsaturated	5.9281 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.14 g
Tocotrienol, alpha	0.0352 mg
Vitamin A, IU	7043.617 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	102.6436 g
Tryptophan	0.0369 g
Vitamin C, total ascorbic acid	263.1948 mg
Phytosterols	131.34 mg
Fatty acids, total polyunsaturated 18:1 c	0.0182 g
Fatty acids, total saturated 20:0	0.2236 g
Starch	0.4576 g
Tyrosine	0.0724 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	45.488 g
Fatty acids, total saturated	7.6429 g
Histidine	0.075 g
Fatty acids, total monounsaturated	39.4819 g
Threonine	0.1726 g
Folate, food	102.6436 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	9.4253 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	63.2483 mg
Lysine	0.1582 g
Potassium, K	1140.643 mg
Cystine	0.0626 g
Fluoride, F	27.0419 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Carrot	0.25 cup	13.12	3.0656	0.0768
Onion	0.5 cup	32	7.472	0.08
Tomato juice	1 can	61.934	12.8604	1.0565
salt pepper	0	50.4333	0	0.2833
prosciutto	2 ounces	50.4333	0	0.2833