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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. | 2. Increase the heat and add the minced beef. Fry it until it has browned. | 3. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, passata and celery. | 4. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. | 5. Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pancetta	6	slices	chopped	20173.3333	0.0	4488.0	113.3333
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	3		crushed	20173.3333	0.0	4488.0	113.3333
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	1	stalk		10.24	1.9008	0.4416	0.1088
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
red wine	2	glasses		-	-	-	-
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
passata	400	g		20173.3333	0.0	4488.0	113.3333
bay leaf	2			-	-	-	-
salt black pepper			ground	20173.3333	0.0	4488.0	113.3333
tagliatelle pasta noodle	800			20173.3333	0.0	4488.0	113.3333
parmesan cheese			grated	-	-	-	-

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