6 Serves
90 Mins
Heat the cooking oil in a large Dutch oven over medium heat. Add the pancetta and cook until the fat renders, then add the onion, carrots, celery, and garlic, sautéing until the vegetables are softened and translucent.
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ItalianVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
506 mg / 4,700 mgSodium
106 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon and cooking until it is browned and no longer pink.
Pour in the wine and stir, allowing it to simmer until the liquid has mostly evaporated. Stir in the milk and tomato paste, then season with salt and pepper.
Reduce the heat to low, cover partially, and simmer the sauce for at least 50 minutes, stirring occasionally, until the sauce is thick and the flavors have melded.
36
g145
g37
g
Italian
Italian