Directions:
- 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more.
- 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper.
- 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates.
- 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.07 Kcal (1608 kJ) | ||
| Calories from fat | 237.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 41% | |
|---|---|---|---|
| Cholesterol | 74.53mg | 25% | |
| Sodium | 222.07mg | 9% | |
| Potassium | 566.8mg | 12% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 20.89g | 42% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 153.5 Kcal (643 kJ) | ||
| Calories from fat | 94.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.54g | 41% | |
|---|---|---|---|
| Cholesterol | 29.79mg | 25% | |
| Sodium | 88.75mg | 9% | |
| Potassium | 226.53mg | 12% | |
| Total Carbs | 3.13g | 3% | |
| Sugars | 1.73g | 17% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 8.35g | 42% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 10% | |
| Calcium | 31mg | 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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