Try this Jack’s Pasta Sauce recipe, or contribute your own.
Suggest a better descriptionStep #1: Create mire poix (2 parts onion; 1 carrot; 1 celery). Chop them pulse in food processor. Remove. Chop mushrooms, pulse in processor; remove & mix w/ mire poix.
Step #2: cook down all meat and drain fat; place on cookie sheet. Mix all meat together once cooked.
Step #3: place veggie mixture 1/2 in one Le Creuset and 1/2 in second Le Creuset. Start to sweat down each pot with 1 cup wine in each. Let simmer for about 5 minutes over medium heat. Add 1 can of purée tomatoes to each pot w/ 1/2 can water.
Step #4: roast garlic (12-18 cloves) with olive oil, salt & pepper for 45-50 minutes @ 350 degrees of cloves separate or 60 minutes if full head.
Step #5: While sauce is cooking, add salt & pepper, hot chili flakes to taste throughout cooking. Also add 1/2 can tomato paste to each pot about 1/2 way through cooking (5-6 hours).
Step #6: mince rosemary, thyme, sage & parsley - set aside. Add herbs and roasted garlic to sauce near the end before serving.
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Serving Size: 1 (1278g) | ||
Recipe Makes: 1 | ||
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Calories: 1362 | ||
Calories from Fat: 640 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.1g | 95 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 308.4mg | 95 % | |
Sodium 1140mg | 39 % | |
Potassium 4533.2mg | 119 % | |
Total Carbohydrate 71.7g | 21 % | |
Dietary Fiber 18.4g | 74 % | |
Sugars, other 53.2g | ||
Protein 101.3g | 145 % | |
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: 1362
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