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Ingredients
- 1 (28 ounce.) can plum tomatoes
- 1 (28 ounce.) can tomato puree
- 1 (12 ounce.) can tomato paste
- 1 (8 ounce.) can tomato sauce
- 3 c. water
- 1 1/2 teaspoon or possibly less salt
- 1 1/2 teaspoon basil
- 3/4 teaspoon oregano
- 5 extra lean pork chops
- 2 lbs. pasta
- Crushed red pepper (optional)
- 2 lbs. extra lean grnd round or possibly veal
- Fresh grnd pepper and garlic pwdr to taste
- 1 c. dry bread crumbs
- 1/2 c. egg substitute
- 1/2 c. skim lowfat milk
- 1/2 c. minced fresh parsley
Directions
- SAUCE: Puree tomatoes in blender; pour into stock pot. Add in water, salt, basil, oregano. Stir and bring to boil; reduce heat. Remove all fat from pork chops; brown on both sides using Teflon skillet. Add in to sauce. Cover and simmer over low heat 1/2 hour.
- MEATBALLS: Sprinkle grnd meat with black pepper and garlic pwdr; add in bread crumbs, egg, lowfat milk and parsley. Knead; add in additional lowfat milk for moisture, if needed. Form meat into 32 very hard meatballs. Add in meatballs to sauce. Cover and simmer over low heat for 2 to 2 1/2 hrs. Serve over pasta. Serves 8 to 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3825g | |
| Calories 5427 | |
| Calories from Fat 917 | 17% |
| Total Fat 103.31g | 129% |
| Saturated Fat 33.81g | 135% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 14624mg | 609% |
| Potassium 10896mg | 311% |
| Total Carbs 910.92g | 243% |
| Dietary Fiber 65.4g | 218% |
| Sugars 117.7g | 78% |
| Protein 217.8g | 348% |
