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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 sm onion coarsely minced
- 2 x carrots grated
- 1 x celery stalk finely minced
- 1/2 lb minced beef
- 1/3 c. red wine
- 1/4 c. beef stock or possibly water
- 1 1/2 c. canned minced tomatoes with their juice
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 c. heavy cream
- 8 ounce Atkins Fusilli Pasta Cuts
Direcciones
- In a large pot, heat extra virgin olive oil over medium-high heat. Add in onion, carrots and celery and cook till tender, about 10 min.
- Add in minced beef, breaking it up with a wooden spoon. Cook till no longer pink, about 7 min. Add in wine, stock, tomatoes, salt and pepper. Bring to a boil. Reduce heat; simmer 1 1/2 hrs, stirring occasionally, till about three-quarters of the liquid has evaporated. Add in heavy cream and cook 2 min, to hot through.
- During the last 20 min of sauce cooking time, prepare pasta according to package directions. Drain pasta and toss with sauce.
- This recipe yields 4 servings.
- Comments: You can prepare the sauce ahead of time; it keeps well in the refrigerator for up to five days. Or possibly, make a double batch and freeze half.
- Description: "Long, slow cooking is the hallmark of Bolognese sauce. You do not have to watch the pot; just stir the sauce occasionally."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 158 | 63% |
| Total Fat 17.73g | 22% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 530mg | 22% |
| Potassium 499mg | 14% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.4g | 3% |
| Protein 11.0g | 18% |
