Directions:
- In a stockpot, cook half of the beef over medium heat for 8-10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef.
- In the same stockpot, heat oil over medium heat. Add the onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add the garlic, seasonings and beef.
- Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, for 3 hours or until desired consistency, stirring in milk halfway through cooking.
- Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese. Yield: 18 servings (1 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.93 Kcal (891 kJ) | ||
| Calories from fat | 82.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 14% | |
|---|---|---|---|
| Cholesterol | 51.35mg | 17% | |
| Sodium | 788.94mg | 33% | |
| Potassium | 560.76mg | 12% | |
| Total Carbs | 7.88g | 3% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 19.93g | 40% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 135.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.27 Kcal (395 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 14% | |
|---|---|---|---|
| Cholesterol | 22.73mg | 17% | |
| Sodium | 349.29mg | 33% | |
| Potassium | 248.27mg | 12% | |
| Total Carbs | 3.49g | 3% | |
| Sugars | 2.04g | 18% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 8.83g | 40% | |
| Vitamin C | 2mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 11% | |
| Calcium | 59.9mg | 14% | |
* 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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