Heat 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.
|Serving Size: 1 Serving (1862g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 971 (67%)|
|Amt Per Serving||% DV|
|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 %|
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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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