This makes enough sauce for three pounds of pasta. If you're not serving that much, the sauce freezes well.
Sauté the onion, carrot, celery and pancetta in olive oil over medium-low heat until soft, about 10 minutes.
Add the ground meat and cook until thoroughly browned.
Add the wine and raise the heat a bit. Cook, stirring occasionally, until most of the liquid is evaporated.
Crush the tomatoes and add to the pot. Add the stock. Cook over low heat for about an hour, stirring occasionally.
Add salt and pepper. Cook about another hour until thickened.
Add the cream, stir and cook another 15 minutes. Serve with pasta and garnish with fresh Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 475 | ||
Calories from Fat: 124 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 119.8mg | 37 % | |
Sodium 337mg | 12 % | |
Potassium 416.9mg | 11 % | |
Total Carbohydrate 64.7g | 19 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 64.4g | ||
Protein 21.2g | 30 % | |
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: 475
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