Directions:
- Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 794.14 Kcal (3325 kJ) | ||
| Calories from fat | 163.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.12g | 28% | |
|---|---|---|---|
| Cholesterol | 96.69mg | 32% | |
| Sodium | 368.35mg | 15% | |
| Potassium | 1344.21mg | 29% | |
| Total Carbs | 106.66g | 36% | |
| Sugars | 13.79g | 55% | |
| Dietary Fiber | 9.24g | 37% | |
| Protein | 48.25g | 96% | |
| Vitamin C | 31.2mg | 52% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 12.4mg | 69% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 143.61 Kcal (601 kJ) | ||
| Calories from fat | 29.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 28% | |
|---|---|---|---|
| Cholesterol | 17.49mg | 32% | |
| Sodium | 66.61mg | 15% | |
| Potassium | 243.09mg | 29% | |
| Total Carbs | 19.29g | 36% | |
| Sugars | 2.49g | 55% | |
| Dietary Fiber | 1.67g | 37% | |
| Protein | 8.73g | 96% | |
| Vitamin C | 5.6mg | 52% | |
| Iron | 2.2mg | 69% | |
| Calcium | 31.6mg | 17% | |
* 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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