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Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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1 medium carrot, diced
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1 celery stalk, diced
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2 cloves garlic, minced
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2 cups button mushrooms, quartered
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1 cup red wine
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1 (14.5 ounce) can whole peeled tomatoes
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1 tablespoon salt
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1 teaspoon ground black pepper
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½ teaspoon dried sage
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3 bay leaves
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½ teaspoon basil
Directions
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Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
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Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.
Nutrition Facts (per serving)
162 | Calories |
7g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 162 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 1923mg | 84% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 6g | |
Protein 3g | 6% |
Vitamin C 15mg | 16% |
Calcium 69mg | 5% |
Iron 2mg | 11% |
Potassium 580mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.