Try this Ragu Bolognese by Mario Batali recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil over medium heat until hot. Add the onions, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.
Add the veal, pork, and pancetta, increase the heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.
Season the ragu with salt and pepper, remove from the heat, and let it cool.
The ragu can be refrigerated for up to 2 days. It can also be frozen for up to 1 month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1862g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1442 | ||
Calories from Fat: 971 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.9g | 144 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 62.6g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 80.2mg | 25 % | |
Sodium 1430.7mg | 49 % | |
Potassium 3378.6mg | 89 % | |
Total Carbohydrate 89.5g | 26 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 71.7g | ||
Protein 29.4g | 42 % | |
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: 1442
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