Chop the onion carrots and celery very finely on a food processor.
In a pan heat the olive oil and melt down the butter in it, once the butter has melt, pour the chopped veggies in the pan and cook stirring frequentely until golden.
Add the beef and cook always stirring until all the beef is browned, at this point add the wine and stir until half of it evaporates.
Add the tomato sauce and lower the heat to minimum, stir all until everithing get well mixed. Add part of the broth (about half of it) cover the pan and let it cook for about 2 hours checking on it time by time, and adding broth if the sauce become too dry.
After 2 hours add the cup of milk, salt and pepper to taste, and keep cooking for other 30 minutes.
Enjoy your Italian Ragu.
Note: instead of using 1lb of ground beef you can use 1/2lb of ground beef and 1/2lb of ground pork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (538g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 444 | ||
Calories from Fat: 280 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 90.1mg | 28 % | |
Sodium 933.9mg | 32 % | |
Potassium 798.2mg | 21 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.4g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 444
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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