Will need to add more garlic near end of cook time. Lots of garlic powder.
Source: mymagazine.us from Bev
1. In large, heavy-bottomed pan or deep skillet, heat butter and oil over medium heat. When butter is melted, add onion, carrots. Cook, stirring occasionally, until soft and jus beginning to brown, 6-8 minutes. Add garlic. cook 1 minutes.
2. Add tomato paste; cook, stirring constantly. Add ground beef. Cook, breaking into small chucks with wooden spoon, until all liquid is evaporated and a brown (not burned) residue forms on bottom of pan.
3. Add beef broth; scrape brown bits from bottom of pan. Cook, stirring occasionally, until broth fully evaporates and beef reaches a safe internally temperature of 160 degrees Fahrenheit, 8-10 minutes.
4. Add milk, reduce heat to medium-low, and cook, stirring occasionally, until milk is completely evaporated, 20-30 minutes. Add crushed tomatoes, along with juice. Add nutmeg, pepper, and salt. Cook, stirring occasionally, until thick enough that spoon leave trail in sauce. 1-2 hours. Add garlic powder near end .
5. To serve, toss sauce with pasta.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 694 | ||
Calories from Fat: 263 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 175.9mg | 54 % | |
Sodium 233.4mg | 8 % | |
Potassium 798.5mg | 21 % | |
Total Carbohydrate 71g | 21 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 69.2g | ||
Protein 35.8g | 51 % | |
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: 694
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