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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large, heavy saucepan. | 2. Add the onion, celery and carrots and cook over medium heat until lightly browned, about 5 minutes. | 3. Stir in the meat and prosciutto and cook until the mixture is crumbly and browned, 5-10 minutes. | 4. Add the tomato paste and wine after 4 minutes; bring to a boil. | 5. Reduce the heat and simmer the sauce about 5 minutes. | 6. Add 1/2 cup of the evaporated milk and simmer, about 5 minutes. | 7. Stir in the tomatoes, parsley, basil, bay leaf, salt and pepper. | 8. Reduce the heat and gently simmer for about 30-40 minutes. | 9. Stir in the remaining evaporated milk and continue simmering until the milk is absorbed. | 10. If sauce becomes too thick, add a little water. | 11. Add a dash of grated nutmeg; discard the bay leaf. | 12. Serve over pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	2		chopped	41.0	9.58	0.93	0.24
pork	12	ounces	ground ground	1279.152	0.0	47.3218	119.3081
prosciutto ham	1	ounce	minced	25.2167	0.0	5.61	0.1417
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
white wine	1	cup		-	-	-	-
milk	1	cup	evaporated skim	552.0	13.296	5.496	57.216
plum tomato	1	can	peeled chopped	25.2167	0.0	5.61	0.1417
italian parsley	3	tablespoons	chopped flat-leafed	25.2167	0.0	5.61	0.1417
basil leaf	2		slivered	25.2167	0.0	5.61	0.1417
bay leaf	1			-	-	-	-
salt	1	dash		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
nutmeg	1	dash	grated	-	-	-	-
pasta				-	-	-	-

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