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Ingredientes
- 1/4 cup GOOD extra virgin olive oil
- pinch of crushed red pepper
- 1 stalk celery, chopped
- 2 carrots, chopped (you can also use baby carrots...I usually do since that's what's normally in my fridge)
- 1 large or 2 medium yellow onion, chopped
- 3 garlic cloves, finely chopped
- salt and pepper
- 1 T. fresh basil, chopped
- 1 pound ground beef (you can sub turkey, veal, pork, even lamb, or a combo of any of these)
- 1/2 cup dry white or red wine (maybe a bit more)
- 1 large can (28 oz) crushed tomatoes
- fresh basil for garnish, optional
- your favorite grated cheese (mine is Parmagiano Reggiano or Pecorino Romano)
Direcciones
- Put a dutch oven over medium-high heat and once it is hot, add oil and crushed red pepper.
- When oil is hot, add celery, carrots, onion and garlic.
- Season with a bit of salt and pepper. Saute for approximately 6-7 minutes or until ingredients are fairly soft.
- Add meat and cook until it is no longer pink, breaking it up as it cooks.
- Pour in wine, lower heat to medium, and cook until the wine burns off, about 3 minutes.
- Add tomatoes, more salt and pepper, and basil.
- Cook on low heat until sauce thickens.
- Top with fresh basil and cheese when serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 210 | 71% |
| Total Fat 23.55g | 29% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 91mg | 4% |
| Potassium 318mg | 9% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.41g | 2% |
| Protein 14.95g | 24% |
