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Italian Meat Sauce II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)204.939
Energy (kCal)2368.7375
Carbohydrates (g)133.0838
Total fats (g)112.9863
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 90 minutes, Preparation Time - 45 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low. | 2. In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks. | 3. Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat. | 4. Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 4 tablespoons divided 201.7338 0.0 44.8801 1.1333
    white onion 1 diced 64.0 14.944 1.76 0.16
    garlic 3 cloves crushed 13.41 2.9754 0.5724 0.045
    tomato 2 cans crushed 124.1379 27.5262 6.4768 1.0795
    tomato 2 cans peeled 124.1379 27.5262 6.4768 1.0795
    italian flat leaf parsley 3/4 cup chopped divided 201.7338 0.0 44.8801 1.1333
    garlic powder 2 teaspoons divided 20.522 4.5093 1.0261 0.0453
    beef chuck 1 pound ground 634.6681 1.4053 95.7896 27.5174
    bread crumb 1 cup 426.6 77.7384 14.418 5.724
    egg 1 71.5 0.36 6.28 4.755
    milk 3 tablespoons 27.45 2.151 1.4175 1.4715
    salt pepper to taste 201.7338 0.0 44.8801 1.1333
    italian sausage 1/2 pound 784.7157 1.4742 32.3185 71.0553
    italian sausage 1/2 pound mild 784.7157 1.4742 32.3185 71.0553
    pork neck 1/2 pound bone 201.7338 0.0 44.8801 1.1333
    red wine 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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