Tomato Sauce for Bolognese

Tomatoes are rich in vitamins C and K, potassium, and folate. They contain lycopene, an antioxidant linked to many health benefits, including reduced risk of heart disease and cancer. The high water content also makes them hydrating and low in calories.

Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. It enhances the flavor and nutritional profile of dishes. The processing method retains most of the beneficial compounds found in fresh tomatoes.

Onions are a good source of vitamins, minerals, and antioxidants. They contain quercetin, a flavonoid that has anti-inflammatory and antioxidant effects. Onions add flavor and nutritional value to dishes.

Celery is low in calories and high in water content, making it hydrating and refreshing. It contains antioxidants and fiber, which support digestive health. Celery adds a subtle flavor and crunch to dishes.

Carrots are rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants. They are known for their benefits to eye health and immune function. Carrots add natural sweetness and color to dishes.

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

White wine vinegar adds acidity and flavor to dishes. It is made through the fermentation of white wine, retaining some beneficial compounds. Vinegar may aid in digestion and has antimicrobial properties.

Garlic is known for its potent medicinal properties, including boosting the immune system. It contains allicin, which has antimicrobial and antioxidant effects. Garlic enhances flavor and provides health benefits.

Apple juice concentrate is used as a natural sweetener and flavor enhancer. It is made by removing water from apple juice, concentrating the sugars and flavors. While it adds sweetness, it should be consumed in moderation due to its sugar content.

Basil is an aromatic herb rich in vitamins, minerals, and antioxidants. It adds flavor and has anti-inflammatory and antibacterial properties. Basil is often used in cooking for its health benefits and aromatic qualities.

Bay leaf is used to add flavor to dishes and is removed before serving. It contains small amounts of vitamins and minerals but is primarily used for its aromatic properties. Bay leaf is not consumed directly, so its nutritional impact is minimal.

Rosemary is a fragrant herb with antioxidant and anti-inflammatory properties. It is used to enhance flavor and may improve digestion and circulation. Rosemary contains compounds that support cognitive health.

Thyme is an herb rich in vitamins, minerals, and antioxidants. It has antimicrobial properties and is used to enhance flavor in cooking. Thyme may support respiratory health and immune function.

Black pepper is a common spice that enhances flavor and has antioxidant properties. It contains piperine, which may improve nutrient absorption and digestion. Black pepper is used in cooking for its flavor and potential health benefits.