Melt but and oil together over medium heat, add the onions and carrots. Cook for 2 minutes, stirring well.
Add the ground beef and season with salt and pepper, cook until pan juices are clear
Add the milk to the pan and bring to a simmer, stirring frequently. Grate a small amount of nutmeg into sauce and simmer until almost all the milk is evaporated
Add the wine to the pan and simmer until almost all has evaporated
Stir in the tomatoes and bring sauce to a simmer. Reduce heat and cook uncovered for up to 4 hours. Stir the pan and occasionally skim off any fat that rises
Add water in small amounts to maintain sauce volume and prevent pan from cooking dry.
add salt and pepper to taste. Serve over pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 268 (71%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 93.1mg||29 %|
|Sodium 103.1mg||4 %|
|Potassium 436.2mg||11 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.5g|
|Protein 21.8g||31 %|
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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: 376
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