Directions:
- Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
- To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 841.28 Kcal (3522 kJ) | ||
| Calories from fat | 217 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.11g | 37% | |
|---|---|---|---|
| Cholesterol | 144.33mg | 48% | |
| Sodium | 824.03mg | 34% | |
| Potassium | 1081.78mg | 23% | |
| Total Carbs | 79.1g | 26% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 55.33g | 111% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 191.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 125.6 Kcal (526 kJ) | ||
| Calories from fat | 32.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 37% | |
|---|---|---|---|
| Cholesterol | 21.55mg | 48% | |
| Sodium | 123.03mg | 34% | |
| Potassium | 161.51mg | 23% | |
| Total Carbs | 11.81g | 26% | |
| Sugars | 1.83g | 49% | |
| Dietary Fiber | 0.77g | 21% | |
| Protein | 8.26g | 111% | |
| Vitamin C | 1mg | 11% | |
| Iron | 0.3mg | 11% | |
| Calcium | 28.5mg | 19% | |
* 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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