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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep frying pan or Dutch oven over med-low heat, warm the oil. | 2. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes. | 3. Add 1-2 tablespoons water if necessary to keep the vegetables from browning. | 4. Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes. | 5. Add the wine and tomato paste. | 6. Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes. | 7. Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper. | 8. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour. | 9. Just before the sauce is done, bring a large pot of water to a boil. | 10. Add 2 tablespoons salt and the pasta to the boiling water. | 11. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. | 12. Drain and add to the sauce, stirring to combine. | 13. Warm briefly over low heat to blend the flavors. | 14. Season to taste with salt and pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
yellow onion	1		chopped	-	-	-	-
garlic clove	3			-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
beef	3/4	lb	ground	673.5855	0.0	66.0658	43.3068
red wine	1/2	cup		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
plum tomato	2 1/2	cups	canned chopped	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
penne	1			35.7204	4.7627	1.6159	1.1340000000000001

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