Directions:
- - Chop the garlic, onion, carrot, celery rather fine.
- - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
- - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
- - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons).
- - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!).
- - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
- - Serve with spaghetti and freshly shaved Parmesan. ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.6 Kcal (1702 kJ) | ||
| Calories from fat | 88.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 81.05mg | 27% | |
| Sodium | 21410.88mg | 892% | |
| Potassium | 1032.04mg | 22% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 18.25g | 73% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 42.23g | 84% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.4mg | 24% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 117.67 Kcal (493 kJ) | ||
| Calories from fat | 25.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 15% | |
|---|---|---|---|
| Cholesterol | 23.46mg | 27% | |
| Sodium | 6196.39mg | 892% | |
| Potassium | 298.68mg | 22% | |
| Total Carbs | 6.93g | 8% | |
| Sugars | 5.28g | 73% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 12.22g | 84% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 1.3mg | 24% | |
| Calcium | 28.1mg | 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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