the fastest way to the italian original
1. Using Saute setting on pot, heat olive oil. Saute carrots, celery, onions until lightly browned - about 8-10 mins.
2. Add garlic and saute for 2 minutes.
3. Add ground beef, pork, pancetta and optional salt/pepper. Brown and break up meats and heat until most of the juices are gone.
4. Add tomato paste and cook for 1 minute; deglaze pan with red wine for 2-3 minutes.
5. Stir in crushed tomatoes, broth, 1/4 cup of parsley and bring to simmer.
6. Place lid on pot and Pressure Cook on High for 20 minutes.
7. Quick release pot, remove lid.
8. Turn on low saute setting, simmer uncovered 5010 minutes.
9. Add cream, nutmeg and remaining parsley.
10. Serve over cooked pasta and sprinkled with parm.
Scrape the bits off the bottom of the pot when deglazing. Anything left stuck there will burn and alter the flavor of the dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 647 | ||
Calories from Fat: 386 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.9g | 57 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 161mg | 50 % | |
Sodium 632.1mg | 22 % | |
Potassium 764.4mg | 20 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 21g | ||
Protein 37.6g | 54 % | |
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: 647
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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