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Ингредиенты
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 tsp salt
- 1 sm carrot, *
- 1/2 tsp freshly grnd pepper
- 1 sm onion, *
- 1/4 tsp freshly grated nutmeg
- 1 sm celery stk, *
- 1/2 c. dry red wine
- 1 lrg garlic clove*
- 1/2 c. tomato paste
- 1 lb Italian sausage
- 1 c. Italian tomatoes, minced
- 1/3 lb grnd beef
- 2 Tbsp. parsely *
- 6 1/2 ounce pancetta, diced
- 1/2 x z dry porcini mushrooms * f
Инструкции
- Recipe I described. According to the author, this ragu from Emilia Romagna is served by many Italians with the traditional pasta course at Christmas. It is really good. Enjoy-
- 1. Soak the porcini in hot water for at least 1/2 hour. Remove from the water, squeeze dry and chop.
- 2. Meanwhile, in a large saucepan or possibly flameproof casserole, heat the extra virgin olive oil over moderate heat. Add in the carrot, onion and celery and sauteeuntil the onion is golden brown, about 4 min. Add in the garlic and cook till fragrant, about 1 minute.
- 3. Add in the sausage, grnd beef and pancetta to the pan. Cook over moderate heat, stirring to break up the meat, till the beef and sausage are no longer pink. Drain off any fat. Season with the salt, pepper and nutmeg.
- 4. Pour in the red wine and cook, stirring occasionally, till it evaporates, about 5 min.
- Add in the tomato paste, tomatoes, porcini and 1/2 c. of hot water. Simmer for 30 min. If the sauce gets too thick, add in a little more water. (The recipe can be made to this point up to 2 days ahead. Cover and chill; reheat before serving.) Add in the parsley just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 495 | |
| Calories from Fat 354 | 72% |
| Total Fat 39.5g | 49% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1374mg | 57% |
| Potassium 700mg | 20% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.17g | 3% |
| Protein 22.85g | 37% |
