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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat oil in heavy large pot over medium heat. | 2. Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. | 3. Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes. | 4. Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. | 5. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally. | 6. Season to taste with salt and pepper. | 7. Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally. | 8. Drain. | 9. Add fettuccine to pot with ragu and toss to blend. | 10. Transfer to large bowl. | 11. Sprinkle with 1/2 cup Parmesan. | 12. Serve, passing remaining Parmesan seperately. | ---------------------------------------------------------------------------

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	2	cups	chopped	32.32	5.9994	1.3938	0.3434
garlic clove	6		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	chopped	100.8667	0.0	22.44	0.5667
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
chicken broth	1	can	reduced sodium	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
thyme	5	teaspoons	chopped	4.04	0.978	0.2224	0.0672
fettuccine	12	ounces		336.792	47.6271	21.092	9.1852
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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