From Rachael Ray Magazine Jan/Feb 2012
Place the mushrooms in a small saucepan and cover with the stock (or water); bring to a boil. Lower the heat and simmer on very low heat to reconstitute. You can also pour 1 cup of boiling water over them, cover and let stand for 10 minutes.
Bring a large pot of water to a boil. Add salt. Add pasta - preferably bucatini (hollow spaghetti) and cook until al dente. Drain and reserve 1 cup of the pasta cooking water.
While the pasta is cooking in a heavy pot, heat the olive oil over high heat until smoking. Stir in the veal to brown slightly, then stir in the sausage, crumbling the meat. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper. Cover and cook the vegetables, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, then stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan.
Remove the mushrooms from their soaking liquid and chop. Stir into the ragu with their strained liquid. Stir in the milk, lower the heat to medium-high and cook to thicken.
Stir the reserved 1 cup pasta cooking water into the ragu. Add the pasta and toss. Top with cheese.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 241 | ||
Calories from Fat: 88 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 92.8mg | 29 % | |
Sodium 398.3mg | 14 % | |
Potassium 833.2mg | 22 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.5g | ||
Protein 24.2g | 35 % | |
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: 241
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