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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the first nine ingredients into a soup pot, or Dutch oven, one that is non reactive. Set aside. | 2. Heat a 12-inch sauté pan with 1/2 of the oil, add the onions and cook them brown, adding the garlic just a few minutes before being done. Transfer to the sauce. | 3. Add the remaining oil and brown the beef and sausage meat, breaking up well. Add to the sauce pot. Deglaze the pan with a little of the sauce. | 4. Bring to the simmer and cook 21/2-3 hours, uncovered, halfway through, skim off as much fat as desired. 30-40 minutes before completion, add the wine, stir occasionally. | 5. Cook pasta and serve with the sauce, adding cheese and herbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	4 -5	cups		0.0	0.0	0.0	0.0
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
worcestershire sauce	4	tablespoons		53.04	13.2328	0.0	0.0
oregano	2 -3	teaspoons		0.0	0.0	0.0	0.0
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	4			-	-	-	-
salt	2 -3	teaspoons		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
extra virgin olive oil	1	cup	divided	-	-	-	-
yellow onion	4		chopped	-	-	-	-
garlic clove	6		minced	-	-	-	-
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
italian sausage	1	lb	ground	1569.4315	2.9484	64.637	142.1107
red wine	1/3	cup		-	-	-	-
spaghetti				-	-	-	-
parsley			chopped	-	-	-	-
parmesan cheese	8	ounces		839.145	90.7184	90.7184	11.3398
water				-	-	-	-

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