Cooks Country recipe
Pulse onion, carrot, pancetta, mushrooms and anchovy in food processor until finely ground, 10 to 15 pulses; transfer to a bowl. Pulse tomatoes with their juice until coarsely ground, about 8 pulses.
Melt butter in 12 inch nonstick skillet over medium heat. Add processed onion mixture and cook until browned, 6 to 8 minutes. Stir in tomato paste, garlic, sugar, and pepper flakes and cook until paste begins to darken, about 1 minute. Add meatloaf mix, breaking up meat into small pieces and cook until just no longer pink, 2 to 3 minutes.
Stir in milk and bring to simmer, scraping up any browned bits. Cook until liquid is nearly evaporated, 5 to 8 minutes. Stir in wine, bring to boil, and simmer until liquid is nearly evaporated, 2 to 3 minutes.
Add water, processed tomatoes, and pasta and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until pasta is tender and sauce is thickened, 15 to 18 minutes. Off heat, stir in basil and season with salt and pepper to taste.
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 597 | ||
Calories from Fat: 164 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 903.4mg | 31 % | |
Potassium 785.1mg | 21 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 70.8g | ||
Protein 29.9g | 43 % | |
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: 597
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