15 Ingredients
  • 1 (4 1/2 to 5 pound) rump roast, trimmed and tied
  • 1 head garlic, cloves peeled
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 medium onions, red or yellow, peeled and each cut into 8 wedges
  • 2 fresh bay leaves
  • 6 medium carrots, peeled and cut into thick pieces on an angle
  • 4 ribs celery from the heart with leafy tops, cut into thick pieces
  • 4 sprigs rosemary, leaves stripped and finely chopped
  • 1/4 cup tomato paste
  • 2 cups dry white wine
  • 2 cups chicken stock-in-a-box
  • 1 pound egg pasta such as tagliatelle
  • 8 tablespoons butter
  • 4 sprigs sage, leaves only
Nutrition
2053
103% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

163% 106

Saturated

216% 43

Trans

- 1

Monounsaturated

- 45

Polyunsaturated

- 6

Carbs

42% 127

Carbs (net)

- 112

Fiber

58% 15

Sugars

- 17

Sugars, added

- 0

Protein

265% 133

Cholesterol

154% 461

Sodium

114% 2732

Calcium

39% 393

Magnesium

68% 271

Potassium

88% 3064

Iron

89% 16

Zinc

154% 23

Phosphorus

204% 1429

Vitamin A

113% 1014

Vitamin C

44% 26

Thiamin (B1)

52% 1

Riboflavin (B2)

67% 1

Niacin (B3)

197% 39

Vitamin B6

211% 4

Folate equivalent (total)

42% 170

Folate (food)

- 170

Folic acid

- 0

Vitamin B12

156% 9

Vitamin D

0% 0

Vitamin E

34% 7

Vitamin K

234% 187
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