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Add a photoHearty, fragrant, delicious and satisfying, this dish will leave your guests in awe of you, the cook.
Ingredientes
- BOLOGNESE SAUCE: serves 6
- One stalk celery, diced
- One medium spanish onion, diced
- 1 medium carrot, peeled and diced
- 2 large garlic cloves, minced
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- This makes up your soffritto or in french, your mire pore. The basis of all stocks and sauces. Think flavor, flavor, flavor.
- 1 pound ground beef
- 1 teaspoon flour
- 3 teaspoons tomato paste
- 1/2 cup beef stock
- 1/2 cup red wine
- 14 ounces canned (or fresh) chopped tomatoes with juices
- nutmeg, salt and pepper
- 1 pound pappardelle pasta
- fresh Parmesan for passing
Direcciones
- Saute your soffrito ingredients over low heat until nice and soft.
- Add the garlic last to keep from burning.
- When the soffritto is soft and fragrant, add: 1 pound ground beef
- Cook until beef is cooked through
- Sprinkle flour over beef and stir to combine.
- Add the tomato paste, beef stock, wine and tomatoes and bring to simmer.
- Grate a good 8 gratings of nutmeg over top.
- Season lightly with salt and pepper.
- Partially cover and simmer for 1 hour - stirring every 15 minutes or so to insure sauce is not sticking to bottom of pot.
- Adjust your seasonings.
- Make your pasta according to package directions.
- Serve with italian bread and pass the parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 153 | 61% |
| Total Fat 17.02g | 21% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 218mg | 9% |
| Potassium 327mg | 9% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.74g | 1% |
| Protein 15.6g | 25% |
