Directions:
- Saute onion, celery, and carrot in olive oil. Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
- Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes. Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired.
- Stir in heavy cream and heat but don't boil. Serve sauce over hot pasta. Garnish with fresh basil and grated Parmesan Cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.45 Kcal (1564 kJ) | ||
| Calories from fat | 188.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.92g | 32% | |
|---|---|---|---|
| Cholesterol | 122.66mg | 41% | |
| Sodium | 573.33mg | 24% | |
| Potassium | 865.58mg | 18% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 35.72g | 71% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.5mg | 20% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.83 Kcal (485 kJ) | ||
| Calories from fat | 58.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 32% | |
|---|---|---|---|
| Cholesterol | 38.04mg | 41% | |
| Sodium | 177.82mg | 24% | |
| Potassium | 268.46mg | 18% | |
| Total Carbs | 2.36g | 3% | |
| Sugars | 0.92g | 12% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 11.08g | 71% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 1.1mg | 20% | |
| Calcium | 19.3mg | 6% | |
* 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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