16 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 carrot, finely chopped
  • 2 ribs celery from the heart with leafy tops, finely chopped
  • 1 onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 1 cup dry white wine, or medium bodied red
  • 2 cups chicken stock
  • 3/4 pound to 1 pound cooked shredded pork shoulder
  • Pinch ground cloves
  • 2/3 cup milk
  • 1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
  • A handful finely chopped parsley leaves
  • Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano
Nutrition
869
43% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

47% 30

Saturated

41% 8

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

36% 108

Carbs (net)

- 101

Fiber

28% 7

Sugars

- 11

Sugars, added

- 0

Protein

58% 29

Cholesterol

23% 68

Sodium

50% 1202

Calcium

12% 116

Magnesium

20% 86

Potassium

21% 1005

Iron

21% 4

Zinc

34% 4

Phosphorus

55% 386

Vitamin A

22% 195

Vitamin C

16% 14

Thiamin (B1)

77% 1

Riboflavin (B2)

41% 1

Niacin (B3)

45% 7

Vitamin B6

59% 1

Folate equivalent (total)

18% 71

Folate (food)

- 71

Folic acid

- 0

Vitamin B12

34% 1

Vitamin D

535% 80

Vitamin E

18% 3

Vitamin K

67% 81

Sugar alcohols

- 0

Water

- 340
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