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Ingredientes
- 1/4 c. butter
- 2 tbsp. extra virgin olive oil
- 1 med. onion, minced
- 1 carrot, finely minced
- 1 celery, finely minced
- 1 1/2 lbs. grnd veal
- Salt & pepper to taste
- 1 c. white wine
- 1 can crushed tomatoes
- 1/2 c. cream
Direcciones
- Heat butter with oil in large pan. When butter foams, add in onions, carrot and celery. Saute/fry to lightly brown. Add in veal. Cook veal till meat is no longer pink. Season - salt and pepper. Increase heat, stir in wine.
- Cook till wine has evaporated. Press tomatoes to remove seeds. Stir tomatoes into veal mix. Cover, reduce heat, simmer 1 to 1 1/2 hrs till medium consistency. Add in cream. Cook 5 min longer. Approximately 3 c. of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 159 | 56% |
| Total Fat 17.97g | 22% |
| Saturated Fat 8.32g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 200mg | 8% |
| Potassium 531mg | 15% |
| Total Carbs 7.34g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.19g | 1% |
| Protein 18.08g | 29% |
