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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, brown the meat in a small amount of olive oil and set aside. | 2. Brown the onion is a small amount of olive oil. | 3. Add wine and meat, then cover and cook on low heat. | 4. In a seperate pan, cover the bottom lightly with olive oil, add tomato paste and the tomatoes (which have been Mashed,BUT, NOT Drained.) Bring to a fast boil, stirring constantly. | 5. When down to a thick consistency, add tomato mixture to the meat and onion mixture. | 6. Don't drain off any liquid from the tomato mixture before adding to the meat. | 7. Mince the garlic and add to the mixture. | 8. Salt and pepper lightly. | 9. Bring to a boil, stirring until thick. | 10. Partially cover and simmer to desired consistency, stirring occasionally to prevent burning, Add salt and pepper to taste, BUT, do not over do the pepper. | 11. When sauce is as thick as desired, fully cover and place on very low heat for 1 hour, being careful not to burn. | 12. Spoon sauce over preferred pasta and serve with wine. | 13. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
pork sausage	1/2			523.8998	0.0	33.9061	42.0934
onion	1		chopped	60.0	14.01	1.65	0.15
wine	1	cup		45.41	0.6453	0.0956	0.0
virgin olive oil				-	-	-	-
tomato	3	cans	peeled	186.2069	41.2894	9.7151	1.6192
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
garlic	3	cloves		13.41	2.9754	0.5724	0.045
italian seasoning	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-

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