| 6 tablespoons unsalted butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 2 medium onion, finely chopped |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 4 celery stalks, finely chopped |
1/3 celery |
$1.99 per pound
|
$0.06 |
| 4 carrots, finely chopped |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 3 pounds ground beef chuck (80 percent lean) |
1/4 lb |
$8.49 per pound
|
$2.12 |
| 16 ounces ground pork |
1 1/3 oz |
$1.99 per pound
|
$0.17 |
| 5 cups whole milk |
1/3 cup |
$3.49 per gallon
|
$0.09 |
| 1/2 teaspoon freshly grated nutmeg |
0.04 teaspoon |
n/a
|
|
| 2.5 cups dry white wine |
3 tablespoons |
$0.35 per fluid ounce
|
$0.58 |
| 4 cups low-sodium chicken stock |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.19 |
| 2 cans (28 ounces) peeled plum tomatoes with juice, pureed |
4 2/3 fl oz |
$2.19 per 28 ounces
|
$0.04 |
| Total per Serving |
$3.42 |
| Total Recipe |
$40.99 |
Suggestions?