1.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.
While the pasta is working, in a dutch oven or heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the pork and beef and cook, stirring, until browned, 10 to 12 minutes. Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; season with salt and pepper. Cook, stirring frequently, for 5 minutes. Stir in the tomato paste for 1 minute, then stir in the wine. Stir in the chicken stock and milk, lower the heat and simmer until slightly thickened, about 5 minutes. Discard the bay leaf.
3.
Stir the pasta into the sauce and simmer for 5 minutes longer. Stir in the cheese to coat. Serve the pasta in shallow bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2866g) | ||
Recipe Makes: 1 | ||
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Calories: 4452 | ||
Calories from Fat: 3212 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 356.9g | 476 % | |
Saturated Fat 114.9g | 574 % | |
Monounsaturated Fat 141.1g | ||
Polyunsanturated Fat 46.2g | ||
Cholesterol 752.6mg | 232 % | |
Sodium 5059.2mg | 174 % | |
Potassium 5708.3mg | 150 % | |
Total Carbohydrate 95.1g | 28 % | |
Dietary Fiber 12.4g | 49 % | |
Sugars, other 82.7g | ||
Protein 210.8g | 301 % | |
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: 4452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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