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Suggest a better descriptionIn a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saute onion and garlic in the olive oil & butter until the onions are translucent. Deglaze the pan with wine and reduce by half. Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat. Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock) In a big pot of salted boiling water, cook pasta al dente. Serve sauce over pasta with grated cheese. Of course youll want to have plenty of French or Italian bread to sop up any leftover sauce and be sure to enjoy a great bottle of red wine with this meal. Enjoy! The Reluctant Gourmet, http://www.pcfastnet.com/~reluctg Posted to EAT-L Digest 07 Feb 97 by Reluctant Gourmet
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Serving Size: 1 Serving (1601g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1566 | ||
Calories from Fat: 228 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 357.5mg | 110 % | |
Sodium 362.4mg | 12 % | |
Potassium 1115.3mg | 29 % | |
Total Carbohydrate 258.5g | 76 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 256.7g | ||
Protein 52.1g | 74 % | |
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: 1566
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