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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square. | 2. Heat the oil in a deep, heavy pot and cook the onion until translucent. | 3. Push the onion aside, and working with a few pieces at a time, brown the meat on all sides. | 4. Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat. | 5. Season with salt and pepper and bring to a boil. | 6. Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot. | 7. Cook, stirring occasionally for 2 1/2 hours. | 8. (If the sauce becomes too thick, add small amounts of hot water.). | 9. If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour. | 10. Add the meatballs for the last 45 minutes of cooking. | 11. Remove the meats from the sauce. | 12. Serve the sauce over pasta and serve the meats separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork neck shoulder	2	lb		806.9352	0.0	179.5204	4.5333
beef	1/2			265.2006	0.0	52.2921	6.0973
extra virgin olive oil	1/2	cup		806.9352	0.0	179.5204	4.5333
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato juice	3	cans		185.8021	38.5813	9.2901	3.1696
salt				-	-	-	-
black pepper			ground	-	-	-	-
meatball				-	-	-	-

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