Ingredients:
- 1/4 lb pancetta or slab bacon , ground by butcher or thinly sliced and pulsed in food processor until finely chopped
Directions:
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
- Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
- Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 619.31 Kcal (2593 kJ) | ||
| Calories from fat | 480.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.34g | 82% | |
|---|---|---|---|
| Cholesterol | 99.25mg | 33% | |
| Sodium | 700.04mg | 29% | |
| Potassium | 696.68mg | 15% | |
| Total Carbs | 8.92g | 3% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 20.36g | 41% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 202.56 Kcal (848 kJ) | ||
| Calories from fat | 157 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 82% | |
|---|---|---|---|
| Cholesterol | 32.46mg | 33% | |
| Sodium | 228.96mg | 29% | |
| Potassium | 227.86mg | 15% | |
| Total Carbs | 2.92g | 3% | |
| Sugars | 1.56g | 19% | |
| Dietary Fiber | 0.61g | 8% | |
| Protein | 6.66g | 41% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 0.2mg | 4% | |
| Calcium | 33.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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