Originally posted at my blog with pictures
Here’s how to make my grandmothers sauce, except i tripled the meat. I will be using YAM based shirataki noodles that contain 0 carbs, and 0 calories. That’s why i add so much meat, because it makes it a hearty low carb meal. The sauce originally calls for 1 lb of hamburger. I like the addition of steak and chicken. For those who are calorie conscious, you could cut 1200 calories from the recipe by using 1/3 lb of each meat instead of 1 lb. And it would still be a pretty meaty sauce. You can also save some calories by using splenda, but I hate that poison. It tastes like chemicals to me.
You will need these ingredients:
# 9oz onions chopped
# 5 cloves garlic chopped
# 16oz contadina sauce
# 28oz contadina tomatoes (Grama says plum with basil)
# 12oz contadina paste
# 2 tbs olive oil
# 3-4 tbs sugar (I use 4 for a sweeter sauce)
# 1 tbs salt
# 1 lb skinless chicken breasts cut into 1/3rds
# 1 lb cubed steak
# 1 lb lean hamburger
# basil
# parsley
First gather your ingredients, and chop your onions and garlic.
In a large stock pot, add your olive oil, and turn to medium heat.
next add garlic, and brown for 1-2 minutes.
then add your onion and mix and brown, stirring for a few minutes.
then add burger meat, stir and half brown for a few minutes.
then add the rest of your meat, stir for a few minutes, then cover and cook over medium heat stirring every few minutes.
While the meat is cooking, take the time to open all the cans of sauce.
After all the meat seems cooked (Could be 15-20 minutes), you’ll notice alot of liquid in the bottom of the pot. Strain all the meat by holding the lid of the pot so there is a slight crack, just big enough to let the liquid out… Tip the pot and drain.
Now add the contents of each can to the pot, and then fill each can HALF WAY with water. being sure to get the remaining sauces stuck to the sides. Add this “saucy water” to the pot as well.
Now add 4 tablespoons sugar, 1 tablespoon salt, and basil and parsley to taste.
Cover and cook, stirring occasionally on medium heat for 1/2 hour, then reduce heat to simmer covered for a MINIMUM 4 hours, stirring every 20 minutes so the bottom doesn’t burn.
The total calories of this pot come out to 3008, with 100 grams of fiber, and 207 grams of carbs.
I’d estimate there are 20 servings in this pot, which comes out to 150.7 calories, 5 grams fiber, and 10.35 grams carbs per serving. If you are going to use actual pasta, you will have to adjust that accordingly.. If you will be using YAM based shirataki noodles, then that will be your only caloric intake.
Extra sauce can be frozen, in serving size bags, and reheated in the microwave.
Now on to the noodles, rinse them…. then let them drain, then rinse them again. I’ll soak them in fresh water after the second rinse for a bit… then rinse again.
Boil water, and throw them in for 2-3 minutes. then drain, and add a serving of sauce. Then simmer in a covered pot on VERY low heat. The yam noodle supposedly will absorb the flavor of the sauce….
Add Parmesan cheese to taste
Here’s how to make my grandmothers sauce, except i tripled the meat. I will be using YAM based shirataki noodles that contain 0 carbs, and 0 calories. That’s why i add so much meat, because it makes it a hearty low carb meal. The sauce originally calls for 1 lb of hamburger. I like the addition of steak and chicken. For those who are calorie conscious, you could cut 1200 calories from the recipe by using 1/3 lb of each meat instead of 1 lb. And it would still be a pretty meaty sauce. You can also save some calories by using splenda, but I hate that poison. It tastes like chemicals to me.
You will need these ingredients:
# 9oz onions chopped
# 5 cloves garlic chopped
# 16oz contadina sauce
# 28oz contadina tomatoes (Grama says plum with basil)
# 12oz contadina paste
# 2 tbs olive oil
# 3-4 tbs sugar (I use 4 for a sweeter sauce)
# 1 tbs salt
# 1 lb skinless chicken breasts cut into 1/3rds
# 1 lb cubed steak
# 1 lb lean hamburger
# basil
# parsley
First gather your ingredients, and chop your onions and garlic.
In a large stock pot, add your olive oil, and turn to medium heat.
next add garlic, and brown for 1-2 minutes.
then add your onion and mix and brown, stirring for a few minutes.
then add burger meat, stir and half brown for a few minutes.
then add the rest of your meat, stir for a few minutes, then cover and cook over medium heat stirring every few minutes.
While the meat is cooking, take the time to open all the cans of sauce.
After all the meat seems cooked (Could be 15-20 minutes), you’ll notice alot of liquid in the bottom of the pot. Strain all the meat by holding the lid of the pot so there is a slight crack, just big enough to let the liquid out… Tip the pot and drain.
Now add the contents of each can to the pot, and then fill each can HALF WAY with water. being sure to get the remaining sauces stuck to the sides. Add this “saucy water” to the pot as well.
Now add 4 tablespoons sugar, 1 tablespoon salt, and basil and parsley to taste.
Cover and cook, stirring occasionally on medium heat for 1/2 hour, then reduce heat to simmer covered for a MINIMUM 4 hours, stirring every 20 minutes so the bottom doesn’t burn.
The total calories of this pot come out to 3008, with 100 grams of fiber, and 207 grams of carbs.
I’d estimate there are 20 servings in this pot, which comes out to 150.7 calories, 5 grams fiber, and 10.35 grams carbs per serving. If you are going to use actual pasta, you will have to adjust that accordingly.. If you will be using YAM based shirataki noodles, then that will be your only caloric intake.
Extra sauce can be frozen, in serving size bags, and reheated in the microwave.
Now on to the noodles, rinse them…. then let them drain, then rinse them again. I’ll soak them in fresh water after the second rinse for a bit… then rinse again.
Boil water, and throw them in for 2-3 minutes. then drain, and add a serving of sauce. Then simmer in a covered pot on VERY low heat. The yam noodle supposedly will absorb the flavor of the sauce….
Add Parmesan cheese to taste
