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Milky Bolognese Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.4398
Energy (kCal)2298.7737
Carbohydrates (g)121.3022
Total fats (g)125.9538
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the oil, butter, and chopped onion in the pot, and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. | 2. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color. | 3. Add the milk and let it simmer gently stirring frequently, until it has bubbled away completely. Add a tiny grating-about 1/8 teaspoon - of nutmeg, and stir. | 4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. | 5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    butter 8 tablespoons 684.0 31.428 21.372 57.6
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    celery 1 1/3 cups chopped 21.5467 3.9996 0.9292 0.2289
    carrot 1 1/3 cups chopped 69.9733 16.3499 1.5872 0.4096
    chuck 1 1/2 ground 952.0022 2.108 143.6843 41.2761
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    milk 2 cups 297.68 23.3264 15.372 15.9576
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    white wine 2 cups - - - -
    tomato 3 cups canned 124.2 27.54 6.48 1.08

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

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