6 Serves
64 Mins
31 g
67 g
16 g
Finely dice the onion, carrots, and celery using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Carrots
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MalaysianVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
70 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
1154 mg / 4,700 mgSodium
197 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
12 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced vegetables and sauté until softened, then add the ground beef and brown thoroughly using a wooden spoon.
Stir in the tomato paste and cook for two minutes, then deglaze with wine and add the crushed tomatoes and milk.
Season the sauce with salt and black pepper, then cover and simmer on low heat to allow flavors to meld.
Olive Oil
Celery
Ground Beef
Tomato Paste
Rice Wine
Crushed Tomatoes
Milk
Salt
Black Pepper
Vitamin A
1 µg / 900 µgVitamin C
19 mg / 90 mgVitamin E
7 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
70 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
1154 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
10
g61
g6
g
Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µg