Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more. | 2. 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper. | 3. 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates. | 4. 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
pancetta	2	tablespoons	chopped	-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
garlic clove	1		chopped	-	-	-	-
beef	12	ounces	ground lean	397.8	0.0	78.438	9.146
salt pepper				-	-	-	-
red wine	2/3	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
tomato juice	1	can	chopped	61.934	12.8604	3.0967	1.0565
bay leaf	1			-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034

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