1.In a large sauce pot, brown the chopped beef and (veal lamb or chorizo), drain fat and reserve meat for later.
2.In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.
3.Deglaze the pan with wine and reduce by half.
4.Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.
5.Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
6.Salt and Pepper to taste.
7.In a big pot of salted boiling water, cook pasta al dente.
8.Serve sauce over pasta with grated cheese.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 5|
|Calories from Fat: 262 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 212mg||65 %|
|Sodium 247.1mg||9 %|
|Potassium 1013.6mg||27 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 56g|
|Protein 45.4g||65 %|
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Calories per serving: 692
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