Try this Pasta Sauces Ragu Bolognese (RAR) recipe, or contribute your own.
Suggest a better descriptionIn a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 363 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.3g | 54 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 906.7mg | 31 % | |
Potassium 260.2mg | 7 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 8.6g | ||
Protein 6.1g | 9 % | |
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: 431
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