Combine butter and oil in large frypan and heat. Add onions and saute for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce.
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|Serving Size: 1 Serving (1742g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 159 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 24.4mg||8 %|
|Sodium 4456.4mg||154 %|
|Potassium 1020.6mg||27 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 13.6g|
|Protein 17g||24 %|
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Calories per serving: 358
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