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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 frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent. | 2. Add the beef, pork and veal and cook until lightly browned. | 3. Drain off any fat. | 4. Stir in the tomato paste and cook for 2 minutes. | 5. Stir in beef broth and cook for about 10 minutes. | 6. Add the cream. | 7. Season with salt and pepper. | 8. Cover and cook for about an hour. | 9. In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain. | 10. Plate the pasta and top with the meat sauce. | 11. Serves 4 people and don’t forget the shaved Pecorino Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tagliatelle pasta noodle	1			25.2167	0.0	5.61	0.1417
extra virgin olive oil	3	tablespoons		25.2167	0.0	5.61	0.1417
garlic clove	3		chopped	25.2167	0.0	5.61	0.1417
yellow onion	1		chopped	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
green pepper	1		chopped	14.8	3.4336	0.6364	0.1258
pancetta	1/4		chopped	25.2167	0.0	5.61	0.1417
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
heavy whipping cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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