Saute at Medium high heat, carrots, celery, onions and garlic in a pot with olive oil till tender. Remove from pot and set aside. In same pot brown ground beef remove excess fat. Add red wine deglace pot, re-add maripoi and mushrooms and spices, reduce liquid to half. Add crushed tomatoes, and tomato sauce and whole dried red chilli pepper and heat through till very bubbly stirring constantly,cover and reduce heat to very low and simmer for 2 hrs. stirring occationally or as frequently as needed to prevent sticking or burning to bottom of pot.. Remove from heat,and fold in parmesan cheese,cover and let stand 15 min. serve on anything ...pasta .. toasted paninni buns halved, topped with fresh mozzarella cheese ..etc. If sauce is too thick loosen sauce at this point with more red wine to desired consistency, remembering to reserve enough red wine for dinner service or get more red wine.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 6|
|Calories from Fat: 407 (58%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 128.1mg||39 %|
|Sodium 781.4mg||27 %|
|Potassium 1328.1mg||35 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 20.6g|
|Protein 34.4g||49 %|
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Calories per serving: 700
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