Place onion in processor, pulse until finely chopped, not puréed. Transfer onions to separate bowl, add carrots, celery, garlic to processor. Pulse until finely chopped.
Heat oil in dutch oven over med high heat. Add veggies and cook, stirring frequently, until soft, 8-10 min. Lower the heat if veggies start to brown.
Add beef, pancetta, salt and pepper and cook over medium-high heat, breaking up meat until no longer pink.
Add win and cook until almost dissolved 1-2 min.
Add broth, tomatoes and oregano. Brink to gentle boil, reduce heat to low. Cover with lid slightly ajar and simmer for 1 1/2 hours.
Add milk to sauce stir to combine. Cover and simmer until milk is absorbed, 35 min. If sauce looks greasy, us soup spoon to skim off fat.
Cook pasta. Keep 1 cup of pasta water, set aside. Drain pasta, add to sauce. Add water if seems dry. Season with salt and pepper.
*Buitoni fresh pasta.
*Sauce can be made 3 days ahead.
*Sauce can be frozen up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (353g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 244 (40%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 145.6mg||45 %|
|Sodium 781.2mg||27 %|
|Potassium 873.1mg||23 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 48.2g|
|Protein 36.6g||52 %|
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: 611
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