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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. - Chop the garlic, onion, carrot, celery rather fine. | 2. - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside. | 3. - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated. | 4. - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons). | 5. - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!). | 6. - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley. | 7. - Serve with spaghetti and freshly shaved Parmesan. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	5			-	-	-	-
brown onion	1			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
celery	1 -2	stalk		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
beef	500		ground lean	265200.6015	0.0	52292.1186	6097.3472
beef stock	1 1/2	cups		257.04	28.0098	9.4878	12.1338
red wine	1	cup		-	-	-	-
rom tomato	1	can	chopped peeled	-	-	-	-
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
parsley	1/4	bunch		-	-	-	-
salt pepper				-	-	-	-

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