Directions:
- Sauté vegetables (carrot, celery, onion) with some salt in oil to soften. Add garlic and sauté 30 seconds.
- Add ground meat breaking up and crumbling as it browns.
- Add tomato paste and cook until paste turns dark red.
- Add wine and reduce until almost gone.
- Add tomatoes (optional, put through a food mill / sieve before adding).
- Add neck bones, if using.
- Add herbs and red pepper flakes.
- Cook about 1 1/2 hours. Adjust seasoning to taste. Better the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.52 Kcal (2209 kJ) | ||
| Calories from fat | 220.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.46g | 38% | |
|---|---|---|---|
| Cholesterol | 167.04mg | 56% | |
| Sodium | 652.85mg | 27% | |
| Potassium | 1050.39mg | 22% | |
| Total Carbs | 12.74g | 4% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 57.07g | 114% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 8.1mg | 45% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 129.77 Kcal (543 kJ) | ||
| Calories from fat | 54.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 38% | |
|---|---|---|---|
| Cholesterol | 41.09mg | 56% | |
| Sodium | 160.6mg | 27% | |
| Potassium | 258.39mg | 22% | |
| Total Carbs | 3.13g | 4% | |
| Sugars | 1.49g | 24% | |
| Dietary Fiber | 0.75g | 12% | |
| Protein | 14.04g | 114% | |
| Vitamin C | 5.1mg | 35% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2mg | 45% | |
| Calcium | 18.3mg | 7% | |
* 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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