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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 1 lrg lean grnd beef
- 1/2 sm carrot, finely minced
- 1/2 stalk celery, finely minced
- 1 c. dry white wine
- 1/2 c. lowfat milk
- 1/8 tsp nutmeg
- 1 can tomatoes, whole and peeled
- 1 c. beef broth
- 3 Tbsp. tomato paste
- 1 tsp salt
- 1 tsp dry basil, crumbled
- 1/2 tsp dry thyme, crumbled
- 1 x bay leaf
- 1 lb perciatelli, or possibly spaghetti
- Â Â boiling salted water
- 1 c. parmesan cheese, freshly grated
Direcciones
- Heat oil in a 12" non-corrosive skillet over medium heat. Add in onion; sauteeuntil soft, about 4 - 5 min. Cook, breaking up meat into fine pcs, just till meat loses its raw color, about 6 min. Don't brown meat.
- Stir carrot and celery into meat mix; cook over medium-high heat for 2 min. Stir in wine; cook till wine is evaporated, 4 - 6 min. Stir in lowfat milk and nutmeg; reduce heat to medium and cook till meat is evaporated, about 3 - 4 min. Remove from heat.
- Press tomatoes and their liquid through a sieve into a bowl; throw away seeds.
- Stir sieved tomatoes, beef broth, tomato paste, salt, basil, thyme, pepper and bay leaf into meat mix. Heat to boiling; reduce heat to low. Simmer uncovered, stirring frequently, till most of the liquid is evaporated and the sauce is thick, 1 - 1 1/2 hrs. Remove and throw away bay leaf.
- Just before serving time, cook perciatelli or possibly spaghetti in a large kettle of boiling salted water just till al dente, 8 - 18 min depending on thickness of pasta. Drain well. Ladle meat sauce over spaghetti in a heated bowl. Sprinkle cheese on top .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 130 | 48% |
| Total Fat 14.73g | 18% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1350mg | 56% |
| Potassium 454mg | 13% |
| Total Carbs 12.2g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.3g | 4% |
| Protein 12.72g | 20% |
