1. Heat the oil in a large saucepan on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce the heat to medium low and cook for 10 minutes more, stirring occasionally. 2. Raise the heat to high, add the prosciutto, veal, lamb and beef and cook, stirring constantly, for 2 minutes. Add the wine, reduce the heat to medium and let it cook until almost evaporated, about 5 minutes. Raise the heat to high, add the tomato sauce, tomato paste and stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring twice. 3. If you like the sauce thicker, remove the cover during the last 15 minutes of cooking. Taste for salt and pepper. Contributor: Cucina Amore Posted to MM-Recipes Digest by Jack Elvis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2610g)|
|Recipe Makes: 1|
|Calories from Fat: 955 (49%)|
|Amt Per Serving||% DV|
|Total Fat 106.1g||141 %|
|Saturated Fat 35.9g||179 %|
|Monounsaturated Fat 51.2g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 339.8mg||105 %|
|Sodium 8139.9mg||281 %|
|Potassium 6522.3mg||172 %|
|Total Carbohydrate 117.9g||35 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 97.1g|
|Protein 113.2g||162 %|
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: 1960
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!