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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot. Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. | 2. Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately. (The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		100.8667	0.0	22.44	0.5667
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
celery rib	4		chopped	100.8667	0.0	22.44	0.5667
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
garlic clove	5		chopped	100.8667	0.0	22.44	0.5667
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
pancetta	4	ounces		100.8667	0.0	22.44	0.5667
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
milk	1	cup		148.84	11.6632	7.686	7.9788
white wine	1	cup		-	-	-	-
thyme leave	1	teaspoon		100.8667	0.0	22.44	0.5667
salt black pepper			ground	100.8667	0.0	22.44	0.5667

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