Heavy meat sauce from Montalcino, Italy (Tuscany). I had it for the first time at the public market in Florence, Italy and fell in love with it. Had it again a few day later in Montalcino.
Heat sauce pan and add olive oil and chopped onion, celery and garlic. Sauté for 5 min on low heat. Add finely chopped or ground meat. Mix well and sauté for 10 minutes more. Add wine and cook for 2 more minutes then add tomato paste, salt, pepper and red pepper. Add half of the chicken broth and keep cooking adding more as sauce thickens. Salt and pepper to taste.
Service over Pinci or spaghetti. Add grated partisan cheese on top
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 233 | ||
Calories from Fat: 123 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 1625.5mg | 56 % | |
Potassium 621.5mg | 16 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.4g | ||
Protein 14.7g | 21 % | |
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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