Directions:
- In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2602.04 Kcal (10894 kJ) | ||
| Calories from fat | 940.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.52g | 161% | |
|---|---|---|---|
| Cholesterol | 539.36mg | 180% | |
| Sodium | 8604.42mg | 359% | |
| Potassium | 10944.83mg | 233% | |
| Total Carbs | 166.08g | 55% | |
| Sugars | 103.81g | 415% | |
| Dietary Fiber | 38.94g | 156% | |
| Protein | 213.07g | 426% | |
| Vitamin C | 377.6mg | 629% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 23.3mg | 129% | |
| Calcium | 1317.4mg | 132% | |
| Amount Per 100 g | |||
| Calories | 66.13 Kcal (277 kJ) | ||
| Calories from fat | 23.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 161% | |
|---|---|---|---|
| Cholesterol | 13.71mg | 180% | |
| Sodium | 218.67mg | 359% | |
| Potassium | 278.14mg | 233% | |
| Total Carbs | 4.22g | 55% | |
| Sugars | 2.64g | 415% | |
| Dietary Fiber | 0.99g | 156% | |
| Protein | 5.41g | 426% | |
| Vitamin C | 9.6mg | 629% | |
| Iron | 0.6mg | 129% | |
| Calcium | 33.5mg | 132% | |
* 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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