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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently melt the butter & oil in a large pan which can be covered. | 2. Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden. | 3. Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink. | 4. Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano. | 5. Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld. | 6. As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best. | 7. After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
carrot	1			52.48	12.2624	1.1904	0.3072
celery	2	stalks		20.48	3.8016	0.8832	0.2176
onion	1			64.0	14.944	1.76	0.16
streaky bacon	4	ounces		100.8667	0.0	22.44	0.5667
hamburger	1		ground	585.1349	156.3988	2.8576	2.4494
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
bay leaf	2			-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
mushroom	4	ounces		38.5553	7.6997	2.5401	0.5557
beef stock	1/4			42.84	4.6683	1.5813	2.0223
red wine	1	glass		-	-	-	-
double cream	2	tablespoons		100.8667	0.0	22.44	0.5667
tomato puree	3/4	tablespoon		4.4531	1.0523	0.1934	0.0246
thyme				-	-	-	-
oregano				-	-	-	-

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