Makes 9 cups of sauce
1. In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.
2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 636 | ||
Calories from Fat: 215 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 147.7mg | 45 % | |
Sodium 665.2mg | 23 % | |
Potassium 894.6mg | 24 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 50.8g | ||
Protein 40.2g | 57 % | |
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: 636
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