8 Serves
235 Mins
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground veal and cook until browned, then remove with a slotted spoon to a bowl.
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Vitamin E
1 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
44 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
426 mg / 1,250 mgPotassium
824 mg / 4,700 mgSodium
1202 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Drain all but two tablespoons of fat from the pot. Add the beef and cook until browned, then remove with a slotted spoon to the bowl with the veal.
Drain all but two tablespoons of fat again. Add the ground pork and cook until browned, then remove with a slotted spoon to the bowl with the other meats.
Add the sausage to the pot and brown thoroughly. Remove with a slotted spoon and combine with the rest of the cooked meat mixture.
In the remaining fat, add the diced onions and carrots. Sauté until the onions are translucent and softened.
Stir in the garlic and oregano, cooking for an additional 1-2 minutes until fragrant.
Pour in the wine to deglaze the pot, scraping up the browned bits from the bottom. Let the liquid reduce for 2-3 minutes.
Return the meat mixture to the pot and stir to combine with the vegetables.
Add the canned tomatoes, parsley, basil, sugar, salt, and pepper. Stir thoroughly to incorporate all ingredients.
Reduce the heat to low and simmer the sauce for 2-3 hours, stirring occasionally. Adjust seasoning with salt, pepper, and sugar before serving.
45
g90
g25
g
Italian
Italian