Can be served with pappardelle or rigatoni. Best with fresh grated parmesan cheese on top.
1.) Put some olive oil in a hot cast iron skillet.
2.) Brown garlic until golden.
3.) Add onion and celery.
4.) Add sprinkle of kosher salt.
5.) Add ground beef, break into small pieces.
6.) Add in carrots when ground beef is brown.
7.) Add sprinkle of salt.
8.) Add in 1/2 cup of red wine.
9.) Raise the temp on the stove to a higher level to cook off the wine.
10.) Add 1 can of crushed tomatoes.
11.) Take the empty can of crushed tomatoes and fill halfway with water.
12.) Add this watery mixture into the skillet.
13.) Add salt and a little garlic powder.
14.) Cook for 45 minutes on simmer (level 3-4).
When you are boiling the pasta, keep the sauce on low and add some basil pieces to the top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 236.2mg | 8 % | |
Potassium 678.9mg | 18 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 14.1g | ||
Protein 3.4g | 5 % | |
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: 124
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