Fat grams per serving: Approx. Cook Time: 1:00 Chop garlic and rosemary. Heat butter in saucepanand add ground beef, flour, garlic and rosemary. Brown 3 minutes over medium heat. Turn heat to high, add wine and allow to evaporate, stirring continually. Add tomatoes, salt and pepper. Stir in stock, cover and simmer 30 minutes. Boil pasta al dente, drain and arrange in layers with the sauce and a sprinkling of parmesan in a buttered ovenproof dish. Cover the final layer with a few pieces of butter and bake 20 minutes at 375. Recipe By : "The great Italian Cookbook" Italian Academy of Cookery Source: The Great Italian Cookbook Posted to MM-Recipes Digest V3 #343 From: Captain
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|Serving Size: 1 Serving (974g)|
|Recipe Makes: 4|
|Calories from Fat: 165 (32%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 101.2mg||31 %|
|Sodium 1372.5mg||47 %|
|Potassium 1561.4mg||41 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 61.2g|
|Protein 20.6g||29 %|
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Calories per serving: 508
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