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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a 12" skillet over medium heat and melt butter in the oil. Add the onion, carrot, celery, and garlic with some salt and cook for 5 minutes, stirring frequently. | 2. Add the pancetta or bacon and cook for 10 minutes, until vegetables are soft. | 3. Increase the heat to high and add meat a third at a time. Make sure to add meat gradually as this allows the water to evaporate and the meat will brown. | 4. Cook until meat is no longer pink. Once this happens, set timer for 15 minutes and allow meat to caramelize stirring occasionally. It is okay for meat to stick to the bottom of the pan. | 5. Over medium heat, pour the white wine into pan to deglaze. Scrape all the brown bits at the bottom of the pan. | 6. Add milk, diced tomatoes with liquid, beef stock, 1 tsp of salt and 1/4 tsp ground pepper to the pan. Bring to boil and then put on low and simmer slowly half covered for 4 hours. Stir occasionally. | 7. Do not allow meat to stick again. If starts to stick lower heat and add a small amount of beef stock. | 8. The sauce should be thick at the end. | 9. Add salt and pepper to taste. | 10. Finish with stirring in parmigiano cheese and butter to ragu. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		6.3042	0.0	1.4025	0.0354
butter	4	tablespoons		342.0	15.714	10.686	28.8
yellow onion	1			-	-	-	-
carrot	3			75.03	17.5314	1.7019	0.4392
celery rib	3			6.3042	0.0	1.4025	0.0354
garlic clove	4			6.3042	0.0	1.4025	0.0354
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
meat veal	2	lbs	ground ground	1070.4984	0.0	93.6233	74.4813
white wine	1	cup		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
san marzano tomato	1	can	diced	6.3042	0.0	1.4025	0.0354
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
parmigiano reggiano cheese	2	tablespoons	grated	6.3042	0.0	1.4025	0.0354
butter	1	tablespoon		342.0	15.714	10.686	28.8
salt				-	-	-	-
pepper				-	-	-	-

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