1 Heat oil and butter and brown lamb and pancetta over high heat.
2 Reduce heat to medium and saute onion
3 Add garlic, thyme, and rosemary, stir for 30 seconds.
4 Add wine and stir, mix in beef broth and tomato puree.
5 Reduce heat, cover and simmer for 1 hour.
6 Remove cover,increase heat to medium high and cook until sauce begins to thicken.
7 Add tomatoes and olives and cook 5 minutes.
8 Stir in parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (433g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (69%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 26.7mg||8 %|
|Sodium 662.8mg||23 %|
|Potassium 535.8mg||14 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 8g|
|Protein 6.3g||9 %|
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Calories per serving: 233
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