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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all ingredients (except the meat and onions) in a large pot. | 2. Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated. | 3. Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed. | 4. The sauce needs to cook until it bloops—namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case). | 5. Remove and discard the chillies and bay leaves. | 6. What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender. | 7. Drain off any fat. | 8. Add meat mixture to cooked sauce and stir well. | 9. Heat the mixture well, then ladle over pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	16	ounces		512.568	81.6026	26.717	8.8906
tomato paste	16	ounces		371.9453	85.7742	19.5952	2.1319
water	80	ounces	used	5216.3066	125.645	51.9363	540.6815
salt	3	teaspoons	called	-	-	-	-
white sugar	1/4	cup		193.5	49.99	0.0	0.0
cinnamon	1/4	teaspoon		-	-	-	-
red chile	2	can		-	-	-	-
bay leaf	2			-	-	-	-
hamburger	2		lean	1170.2697	312.7977	5.7153	4.8988
onion	2		chopped	88.0	20.548000000000002	2.42	0.22

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