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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set an 8 qt cast iron Dutch oven over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer bacon to a paper-towel lined plate. | 2. Add onion, salt and pepper to fat in pot. Place star anise and cloves in a small cotton spice bag (or wrap in cheesecloth); lay the flat of a chef's knife across the spices and smash your fist on the blade to crack them (or use a mallet). Add the spice bag to the pot as well. Cook over low heat until onions break down and caramelize, about 45 minutes, stirring every few minutes. | 3. Place a 4 qt saute pan over high heat and add 1 tbsp olive oil. When oil begins to emit wisps of smoke, add beef and pork. Stir constantly for 4-5 minutes until the meat is brown and broken into small chunks. Transfer to a colander set over a bowl. Return the saute pan to the high heat. | 4. Deglaze saute pan with 1/2 cup white wine, scraping any browned bits from the bottom of the pan. When wine has reduced by half, turn off the heat. | 5. When onions are mahogany brown, add celery and minced garlic. Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag. | 6. Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes. | 7. Add 1 tbsp olive oil to saute pan and heat until shimmering over medium heat. Add sliced garlic and saute until fragrant, 30-45 seconds. Add tomatoes (with any juice in the cans), along with oregano, marjoram and basil. Cook over medium heat until most of the liquid evaporates, 25-30 minutes. | 8. Reduce heat to low and add tomato paste, ketchup, sherry vinegar, Worcestershire sauce and 1/4 cup white wine. Simmer 30 minutes. | 9. Add 1 tbsp olive oil to tomatoes and turn heat up to medium high. Stir vigorously and constantly for 2-3 minutes. Add tomatoes to meat mixture. Continue to simmer over low heat, uncovered, while preparing pasta. | 10. Bring 4 quarts of water to a boil in a deep, narrow pot. Add salt. Add spaghetti when water is at a rolling boil. Stir for a few minutes to minimize sticking, then reduce heat to keep a steady but not violent boil. Start checking after 5 minutes; the pasta should be not-quite al dente; there should still be a little crunch in the center. Drain the pasta and add to the meat sauce, along with parmesan cheese. Cook another 4-5 minutes until pasta is al dente. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	ounces	cut	709.3043	2.1772	21.4662	67.5115
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
kosher salt	1/2	tablespoon		25.2167	0.0	5.61	0.1417
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
star anise	1			25.2167	0.0	5.61	0.1417
clove	3			17.262	4.1284	0.3761	0.8190000000000001
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
beef chuck roast	1/2		boneless ground	408.0009	0.0	43.4748	26.0214
pork butt	1/2		boneless ground coarse	25.2167	0.0	5.61	0.1417
white wine	1 1/4	cups	divided	25.2167	0.0	5.61	0.1417
celery rib	3		chopped	25.2167	0.0	5.61	0.1417
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
milk	3/4	cup	evaporated	414.0	9.972000000000001	4.122	42.912
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
porcini mushroom	1	ounce	chopped dried	25.2167	0.0	5.61	0.1417
garlic clove	2		sliced	25.2167	0.0	5.61	0.1417
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
ketchup	1	tablespoon		25.2167	0.0	5.61	0.1417
sherry wine vinegar	1	tablespoon		25.2167	0.0	5.61	0.1417
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
kosher salt	2	tablespoons		25.2167	0.0	5.61	0.1417
spaghetti	1/2			4.3942	0.9795	0.0907	0.0808
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

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