In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
Per Serving (excluding unknown items): 201 Calories; 14g Fat (61.7% calories from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 102 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 48.2mg||15 %|
|Sodium 411.1mg||14 %|
|Potassium 693.9mg||18 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8g|
|Protein 16.9g||24 %|
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Calories per serving: 206
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