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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes. | 2. While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt. | 3. To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
celery rib	2		chopped	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mushroom	8	ounces	chopped	77.1106	15.3994	5.0802	1.1113
red wine	3/4	cup		-	-	-	-
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
chicken broth	14 1/2	ounces	reduced sodium	-	-	-	-
half cream	1/2	cup		68.44	10.44	3.016	1.624
salt	1/2	teaspoon		-	-	-	-
parmesan cheese	1/2	cup		18.5	2.0	2.0	0.25
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
wheat penne measurement	6	cups		-	-	-	-

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