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Ingredients1 h 5 m servings 387 cals
Original recipe yields 6 servings
- Melt butter in a large pot over medium-low heat; add garlic and pepper. Cook and stir mixture until garlic is fragrant, about 3 minutes. Stir carrots, celery, and onions into the butter, increase heat to medium, and continue to cook and stir until the vegetables are tender, 5 to 7 minutes.
- Stir crushed tomatoes, parsley, and sugar into the vegetable mixture. Reduce heat to low and cook mixture at a simmer, stirring occasionally, for 20 minutes. Add Parmesan cheese and simmer to melt the cheese, about 5 minutes more.
- Whisk cornstarch into hot water in a small bowl; add to sauce. Stir the cornstarch slurry into the sauce and cook until the sauce thickens, 1 to 2 minutes more.
Per Serving: 387 calories; 25.5 g fat; 37.3 g carbohydrates; 8.2 g protein; 65 mg cholesterol; 667 mg sodium. Full nutrition