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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown, crumble and drain the meat. Set it aside. | 2. Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency. | 3. In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat. | 4. Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables. | 5. Cook at low heat for 10 minutes, stirring frequently. | 6. Finely chop the basil and crush the oregano. Add them to the cooking sauce. | 7. Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed. | 8. Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly. | 9. Cook sauce for 5 more minutes. | 10. **Note: Generally, the sauce is done when the garlic is soft. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3	lbs	ground	2694.3419	0.0	264.2632	173.2271
tomato	3	cans	crushed	186.2069	41.2894	9.7151	1.6192
onion	1		sweet	60.0	14.01	1.65	0.15
celery rib	5			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
garlic clove	5	big		-	-	-	-
virgin olive oil	2/3	cup		-	-	-	-
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
basil	1	cup		5.52	0.636	0.7559999999999999	0.1536
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
sugar	5	teaspoons		91.77	22.954	0.0	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799

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