Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining. | 2. Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes. | 3. Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches. | 4. Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1		cut	19.5611	2.8349	0.4366	0.6549
salt			coarse	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
sirloin	1	lb	ground	512.2678	0.0	103.7229	7.752000000000001
garlic clove	4		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
black pepper				-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
red wine	1/2	cup		-	-	-	-
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
part ricotta cheese	1 1/2	1/2	part-skim	513.36	19.1208	42.3708	29.4252
basil	1	cup		5.52	0.636	0.7559999999999999	0.1536
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

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