This recipe came from Italy with Janette's grandmother
Melt butter with olive oil in a large saucepan over medium heat: cook onions, celery and carrots with a pinch of salt: until onions turn translucent, about 5 minutes
Cook ground beef and pour off grease and pour into vegetable mix and cook,
Then add seasonings: salt, black pepper, cayenne pepper and nutmeg
Pour milk into ground beef mixture and bring to a simmer. cook stirring often until most of the milk has evaporated and bottom of the pan is still slightly saucy, about 5 minutes.
Raise heat to medium high and pour the white wine into the ground beef mixture, cook and stir until white wine has mostly evaporated about 5 minutes.
Pour tomatoes and juice into a large bowl and crush them with your fingers until it resembles a chunky sauce. Pour tomatoes into the mixture, add two cups water to mixture and bring to a simmer.
Reduce heat to low and simmer, stirring often, until mixture cooks down into thick sauce, at least 3 hours but preferably 4 to 6 hours. If needed skim any fat. If it gets too thick add water. Taste to adjust seasoning
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1860g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2136 | ||
Calories from Fat: 1467 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163g | 217 % | |
Saturated Fat 67.5g | 337 % | |
Monounsaturated Fat 68.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 544.1mg | 167 % | |
Sodium 698.8mg | 24 % | |
Potassium 2325.9mg | 61 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 16.4g | ||
Protein 119.4g | 171 % | |
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: 2136
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