This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.
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Serving Size: 1 serving (487g) | ||
Recipe Makes: 4 servings | ||
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Calories: 613 | ||
Calories from Fat: 179 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 496.8mg | 17 % | |
Potassium 648.8mg | 17 % | |
Total Carbohydrate 89.5g | 26 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 85g | ||
Protein 18.9g | 27 % | |
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: 613
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