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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté vegetables (carrot, celery, onion) with some salt in oil to soften. Add garlic and sauté 30 seconds. | 2. Add ground meat breaking up and crumbling as it browns. | 3. Add tomato paste and cook until paste turns dark red. | 4. Add wine and reduce until almost gone. | 5. Add tomatoes (optional, put through a food mill / sieve before adding). | 6. Add neck bones, if using. | 7. Add herbs and red pepper flakes. | 8. Cook about 1 ½ hours. Adjust seasoning to taste. Better the next day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
carrot	2		diced	59.04	13.7952	1.3392	0.3456
celery	2 -3		diced	0.0	0.0	0.0	0.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	4 -5		minced	0.0	0.0	0.0	0.0
meat	2	lbs	ground	1034.208	0.0	203.0314	18.4162
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
red wine	1	cup		-	-	-	-
tomato	4	cans	cut	160.8396	34.7592	7.8633	1.7871
pork neck	1	package	bone	-	-	-	-
basil				-	-	-	-
salt				-	-	-	-

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