Directions:
- Heat the olive oil in a saucepan over medium-high heat.
- Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.
- Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.
- Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.62 Kcal (1543 kJ) | ||
| Calories from fat | 268.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.8g | 46% | |
|---|---|---|---|
| Cholesterol | 37.99mg | 13% | |
| Sodium | 68.27mg | 3% | |
| Potassium | 662.33mg | 14% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 9.85g | 20% | |
| Vitamin C | 20.2mg | 34% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.35 Kcal (567 kJ) | ||
| Calories from fat | 98.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 46% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 13% | |
| Sodium | 25.07mg | 3% | |
| Potassium | 243.19mg | 14% | |
| Total Carbs | 4.01g | 4% | |
| Sugars | 2.38g | 26% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 3.62g | 20% | |
| Vitamin C | 7.4mg | 34% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.1mg | 4% | |
* 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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