18 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 1 bay leaf, fresh or dried
  • 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
  • 1/2 pound bulk hot Italian sausage
  • 1 pound combined ground beef, pork and veal
  • 1 medium carrot, peeled and finely chopped
  • 1 rib celery, chopped
  • 1 medium onion, chopped
  • 1 cup good quality dry red wine
  • 1 cup prepared beef stock, paper container or canned
  • 2 (32-ounce) cans chunky style crushed tomatoes
  • A handful chopped flat leaf parsley leaves
  • 1/4 teaspoon (a couple of pinches) allspice or cinnamon
  • Coarse salt and black pepper
  • 2 pounds penne rigate, cooked to al dente
  • Grated Pecorino Romano, as an accompaniment
  • Fresh, crusty bread, for mopping
Nutrition
2127
106% daily value
4 servings
                                       
                                           
     

Fat

131% 85

Saturated

144% 29

Trans

- 1

Monounsaturated

- 38

Polyunsaturated

- 9

Carbs

71% 214

Carbs (net)

- 195

Fiber

73% 18

Sugars

- 29

Sugars, added

- 0

Protein

230% 115

Cholesterol

102% 307

Sodium

125% 3006

Calcium

33% 327

Magnesium

76% 319

Potassium

74% 3486

Iron

83% 15

Zinc

149% 16

Phosphorus

198% 1388

Vitamin A

23% 207

Vitamin C

59% 53

Thiamin (B1)

181% 2

Riboflavin (B2)

104% 1

Niacin (B3)

199% 32

Vitamin B6

215% 3

Folate equivalent (total)

37% 148

Folate (food)

- 148

Folic acid

- 0

Vitamin B12

217% 5

Vitamin D

212% 32

Vitamin E

53% 8

Vitamin K

86% 104

Sugar alcohols

- 0

Water

- 858
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