In a medium-sized pot, heat the butter and oil on medium and add the carrots, celery and onions. cook, stirring occasionally, until the vegetables soften, about 10 minutes. add the ground beef and pork and begin to mix right away. add the wine and continue to mix well.
Add the salt and pepper. Brown the meat and boil off some of the water. add the tomatoes, bay leaf, paprika, and pepper flakes. turn teh heat down to low and continue cooking, 40-50 minutes with the lid ajar; the sauce should be at a simmer. stir occasionally. Add the fresh parsley and stir just before turning off the heat. crush any remaining large pieces of tomato with the back of a spoon. taste for salt.
cook pasta according to package directions, drain, and spoon the ragu over the noodles. sprinkle Parmesan on top if desired.
freeze remaining in servings sized for your family.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 366 (77%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 113.1mg||35 %|
|Sodium 125.9mg||4 %|
|Potassium 431.9mg||11 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.5g|
|Protein 23g||33 %|
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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: 474
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