Directions:
- Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
- Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
- Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.08 Kcal (1009 kJ) | ||
| Calories from fat | 138.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.37g | 24% | |
|---|---|---|---|
| Cholesterol | 35.66mg | 12% | |
| Sodium | 228.46mg | 10% | |
| Potassium | 303.28mg | 6% | |
| Total Carbs | 11.98g | 4% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 155.75 Kcal (652 kJ) | ||
| Calories from fat | 89.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 24% | |
|---|---|---|---|
| Cholesterol | 23.04mg | 12% | |
| Sodium | 147.59mg | 10% | |
| Potassium | 195.93mg | 6% | |
| Total Carbs | 7.74g | 4% | |
| Sugars | 2.44g | 15% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 5.41g | 17% | |
| Vitamin C | 2.6mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 51mg | 8% | |
* 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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