Recipe by CELESTE1070
"I picked up this recipe when I lived in Italy; everyone loves it. Thought it was time to share! The Merlot and chicken granules are very important ingredients that set this recipes aside from other sauces."
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3 large cloves
2 (28 ounce) cans
1 (28 ounce) can
1 (6 ounce) can
chicken bouillon granules
dried basil leaves
salt and ground black pepper to taste
I doubled this recipe - it is really good and even better the next day. The chicken granules made this a bit too salty, next time I would cut that back, maybe in half. I would also suggest adding a bit of sugar or a grated carrot to the onion garlic mixture. Overall, this is a good recipe. Thanks Celeste.
I made this for the first time tonight and the flavor was excellent! It was a little salty from the bouillon, but otherwise wonderful.
I have made it a couple times now. The bouillon cubes do make it a little salty. I'm also after browning the meat going to get rid of the excess oil, then add the wine to let that cool down. That's why the sugar was needed.
I made this recipe & it was delicious. Also wanted to let others know since they said it was too salty to use Herb Ox (Sodium Free) granulated chicken bouillon.That will solve the too salty taste. Bon appetit !!!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pasta Sauce
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 64
** Calories from Fat: 11
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