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Suggest a better descriptionIn large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened. Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off fat. Pour in wine; increase heat to medium-high and cook, stirring occasionally, until wine has evaporated. Add milk, salt, pepper and nutmeg; cook, stirring, until milk has evaporated. Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hours or until thickened. Discard bay leaf. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 minutes or until tender but firm; drain well. In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste. Nutritional info not provided in article. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen also appears in Canadian Livings Best Pasta book. [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 4 | ||
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Calories: 1136 | ||
Calories from Fat: 591 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.7g | 88 % | |
Saturated Fat 22.5g | 112 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 170.7mg | 53 % | |
Sodium 387mg | 13 % | |
Potassium 1639.7mg | 43 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 74.6g | ||
Protein 50.7g | 72 % | |
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: 1136
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