Try this Pappardelle with Meat Sauce recipe, or contribute your own.
Suggest a better description1) Remove the casings from sausages.
2) Over medium / medium-high heat, break apart the sausages with the edge of a spoon and begin to caramelize.
3) Add lean ground beef to the sausages and continue breaking larger pieces down as the meat browns.
4) When the meat is cooked through and caramelized add the onion, carrot, celery and red bell pepper.
5) Cook the meat and vegetables and add the minced garlic, taking caution not to scorch the garlic.
6) Incorporate the dried parsley, Italian herb blend, crushed red pepper and 1 teaspoon of the salt.
7) Stir in dry white wine and chicken broth and allow to reduce slightly.
8) Stir in half n’ half and allow to reduce a little more.
9) Incorporate the tomato paste.
10) Stir in the diced tomatoes in juice and the tomato sauce.
11) Cover turn the heat all the way down and allow to simmer at least one hour, two or three if time permits.
12) After the sauce has simmered for the allowed time, taste and adjust for seasoning. At this point, add the remaining teaspoon of salt.
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Serving Size: 1 Recipe (11876g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 15615 | ||
Calories from Fat: 8449 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 938.8g | 1252 % | |
Saturated Fat 479.9g | 2399 % | |
Monounsaturated Fat 330.9g | ||
Polyunsanturated Fat 70.5g | ||
Cholesterol 3668.1mg | 1129 % | |
Sodium 19621mg | 677 % | |
Potassium 33741.9mg | 888 % | |
Total Carbohydrate 909.5g | 267 % | |
Dietary Fiber 23.8g | 95 % | |
Sugars, other 885.6g | ||
Protein 897g | 1281 % | |
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: 15615
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