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Suggest a better descriptionOlio di Arrosto: Heat the oil with all the other ingredients and cook, stirring, for 4 to 5 minutes or until garlic is quite brown. Add a few drops of water or white to produce the steam which will bind the flavours to the oil. Remove from heat and let cool. Discard the garlic and fresh herbs by simply lifting them with a fork. If you used dried herbs, strain the oil, but be sure that the salt and pepper are not removed. Note: You may add a shank bone or any other bone for a more authentic flavor. YIELDS: 1/2 CUP Meat Sauce: (Sugo di Carne) Place the olio di arrosto in a large saucepan. Chop onion, carrot, celery, and parsley together, very fine. Add to saucepan, with oil and lightly brown for 2 to 3 minutes, stirring occasionally. Add meat and brown thoroughly, stirring frequently. Add wine and raise the heat to let the wine evaporate completely. Add the tomato paste and cook over high heat for 1 to 2 minutes, stirring frequently. Add beef stock or water and cook, covered, over very low heat for 1/2 hour to 45 minutes, stirring occasionally. Add salt to taste. Sauce should be nice and thick, if it looks too liquid, cook it a few minutes longer till it loses its excess liquid. YIELDS 3 CUPS; SERVES:6
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Serving Size: 1 Serving (1493g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 820 | ||
Calories from Fat: 269 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4987.9mg | 172 % | |
Potassium 6225.2mg | 164 % | |
Total Carbohydrate 109.4g | 32 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 87.3g | ||
Protein 30.5g | 44 % | |
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: 820
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