Directions:
- Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square.
- Heat the oil in a deep, heavy pot and cook the onion until translucent.
- Push the onion aside, and working with a few pieces at a time, brown the meat on all sides.
- Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat.
- Season with salt and pepper and bring to a boil.
- Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot.
- Cook, stirring occasionally for 2 1/2 hours.
- (If the sauce becomes too thick, add small amounts of hot water.).
- If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
- Add the meatballs for the last 45 minutes of cooking.
- Remove the meats from the sauce.
- Serve the sauce over pasta and serve the meats separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 827.84 Kcal (3466 kJ) | ||
| Calories from fat | 500.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.65g | 86% | |
|---|---|---|---|
| Cholesterol | 222.78mg | 74% | |
| Sodium | 1561.09mg | 65% | |
| Potassium | 1082.3mg | 23% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 78.15g | 156% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 228.83 Kcal (958 kJ) | ||
| Calories from fat | 138.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 86% | |
|---|---|---|---|
| Cholesterol | 61.58mg | 74% | |
| Sodium | 431.51mg | 65% | |
| Potassium | 299.16mg | 23% | |
| Total Carbs | 0.92g | 1% | |
| Sugars | 0.48g | 7% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 21.6g | 156% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 0.3mg | 6% | |
| Calcium | 11.4mg | 4% | |
* 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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