Meaty pasta sauce for spaghetti or lasagna
Prepare your own Italian seasoning by mixing 1 tablespoon each of dry basil, oregano and parsley, 1/2 tablespoon each of dried rosemary, thyme and red chili flakes.
Generously season ground beef with kosher salt and fresh ground black pepper then brown in sauté pan. Drain grease and taste. add additional salt and pepper if needed then set aside.
Add olive oil to same pan then sauté the onion, garlic and Italian seasoning about 2 min. Pour in the red wine and thoroughly deglaze the bottom of the pan with a wooden spoon, then add the mushroom, carrots, zucchini and celery and sauté for about 3-5 minutes reducing the wine by about half. Stir in the crushed tomatoes, meat, fish sauce, butter and sugar, reduce to a simmer and allow to simmer for 20 minutes.
Mince the onion, carrots, celery and zucchini finely. A food processor is fine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 372 | ||
Calories from Fat: 168 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 821.9mg | 28 % | |
Potassium 1298.5mg | 34 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 19.1g | ||
Protein 25.6g | 37 % | |
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: 372
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