Red Wine Pasta Sauce

1. Without removing seeds, crush tomatoes thoroughly to desired consistency.

2. Finely chop the onion and pepper.

3. Crush the garlic using a garlic press.

4. Add all ingredients to stock pot, stirring well.

5. Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.

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Nutrient	Quantity
Total fats	12.3745 g
Protein	389.6436 g
Carbohydrates	239.7333 g
Energy	2618.7783 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3603 g
Water	2021.6062 g
Aspartic acid	4.5975 g
Calcium, Ca	2422.0978 mg
Lutein + zeaxanthin	4.4 g
Fiber, total dietary	29.7659 g
Carotene, beta	6131.3943 g
Niacin	41.003 mg
Vitamin A, RAE	1061.0959 g
Arginine	0.8084 g
Riboflavin	3.7907 mg
Fatty acids, total saturated 20:1	0.0068 g
Glutamic acid	14.64 g
Sodium, Na	1641.9283 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2856 g
Total lipid (fat)	12.3745 g
Manganese, Mn	2.2432 mg
Fructose	41.2217 g
Proline	0.5235 g
Fatty acids, total saturated 16:0	2.2341 g
Sucrose	103.3121 g
Choline, total	1447.3286 mg
Sugars, total	187.7171 g
Serine	0.8804 g
Fatty acids, total saturated 18:0	0.748 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	3.7776 mg
Selenium, Se	341.2513 g
Ash	41.3676 g
Fatty acids, total saturated 18:1 undifferentiated	1.7734 g
Pantothenic acid	1.1015 mg
Phenylalanine	0.912 g
Copper, Cu	7.0687 mg
Betaine	2.8316 mg
Thiamin	2.6348 mg
Retinol	544.0012 g
Methionine	0.1859 g
Iron, Fe	46.267 mg
Carbohydrate, by difference	239.7333 g
Phosphorus, P	3861.6393 mg
Folate, total	374.5471 g
Tocopherol, gamma	3.538 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Lycopene	195706.7528 g
Alanine	0.928 g
Cholesterol	906.6687 mg
Valine	0.6218 g
Fatty acids, total saturated 18:2 undifferentiated	1.6469 g
Glycine	0.6739 g
Carotene, alpha	197.3125 g
Glucose (dextrose)	41.2893 g
Fatty acids, total saturated 14:0	0.0475 g
Zinc, Zn	22.6371 mg
Isoleucine	0.6209 g
Maltose	1.9051 g
Fatty acids, total polyunsaturated	4.19 g
Leucine	0.8712 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	12191.4517 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	374.5471 g
Tryptophan	0.2263 g
Vitamin C, total ascorbic acid	157.1449 mg
Phytosterols	16.5 mg
Starch	1.4969 g
Tyrosine	0.4645 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	79.8175 g
Fatty acids, total saturated	3.0295 g
Histidine	0.4985 g
Fatty acids, total monounsaturated	2.0659 g
Threonine	0.928 g
Folate, food	374.5471 g
Vitamin E (alpha-tocopherol)	38.3454 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	661.4504 mg
Lysine	0.9546 g
Potassium, K	11259.6986 mg
Cystine	0.3174 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Salt	2 tablespoons	0	0	0
Onion	1	44	10.274	0.11
Tomato paste	24 ounces	557.918	128.6613	3.1978
Italian seasoning	0.5 teaspoon	1613.8703	0	9.0667
Garlic Clove	3	1613.8703	0	9.0667
red pepper	1	0	0	0
rom tomato	4 lbs	1613.8703	0	9.0667
burgundy wine	0.5 cup	1613.8703	0	9.0667
red pepper flake	0.25 teaspoon	1613.8703	0	9.0667