Directions:
- Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg.
- Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes.
- Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2182.76 Kcal (9139 kJ) | ||
| Calories from fat | 512.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.94g | 88% | |
|---|---|---|---|
| Cholesterol | 597.77mg | 199% | |
| Sodium | 2855.39mg | 119% | |
| Potassium | 8640.62mg | 184% | |
| Total Carbs | 142.95g | 48% | |
| Sugars | 84.02g | 336% | |
| Dietary Fiber | 35.03g | 140% | |
| Protein | 231.04g | 462% | |
| Vitamin C | 151.5mg | 252% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 34mg | 189% | |
| Calcium | 981.6mg | 98% | |
| Amount Per 100 g | |||
| Calories | 69.96 Kcal (293 kJ) | ||
| Calories from fat | 16.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 88% | |
|---|---|---|---|
| Cholesterol | 19.16mg | 199% | |
| Sodium | 91.52mg | 119% | |
| Potassium | 276.94mg | 184% | |
| Total Carbs | 4.58g | 48% | |
| Sugars | 2.69g | 336% | |
| Dietary Fiber | 1.12g | 140% | |
| Protein | 7.4g | 462% | |
| Vitamin C | 4.9mg | 252% | |
| Iron | 1.1mg | 189% | |
| Calcium | 31.5mg | 98% | |
* 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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