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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a Large Pressure Cooker. | 2. Brown the beef and onions. | 3. Brown the garlic. | 4. Add the wine and let it reduce about 50%. | 5. Add the thyme, tomatos, tomato paste and carrots. | 6. Put the cooker on high setting and high heat on the stove top and bring to pressure. | 7. Reduce heat to low and cook for at LEAST 90 minutes. (120 minutes is better though). | 8. Remove the meat from the cooker and place in a bowl, shred the meat with two forks, (this step may not be nessessary if you cook for longer.). | 9. Return the meat to the cooker and then reduce until sauce is thick. | 10. Meanwhile, while reducing the sauce, get your pasta cooking. | 11. When you are happy with the sauce and the pasta is ready, serve and enjoy! | 12. If you are using a crockpot/slowcooker, leave on low heat for 14 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef cheek	2			1778.9854	0.0	395.7743	9.9943
onion	1		diced	64.0	14.944	1.76	0.16
carrot	4		diced	209.92	49.0496	4.7616	1.2288
garlic clove	2		crushed	1778.9854	0.0	395.7743	9.9943
italian tomato	1 5/8		diced	-	-	-	-
thyme	5	g		5.05	1.2225	0.278	0.084
red wine	0.5	bottle		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
pasta	500			9780.5749	1417.4746	218.2911	327.4366

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