Thick, hearty topping for pasta or gnocchi
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.
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Serving Size: 1 Serving (433g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 233 | ||
Calories from Fat: 161 (69%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 233
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