Ingredients
- ¼ cup olive oil
- 2 medium-size white onions, chopped
- 1 clove garlic, chopped
- ⅛ pound pancetta, diced
- 1 medium-size carrot, peeled and diced
- 1 rib celery, diced
- 1 pound lean ground beef
- 1 cup white wine
- 8 cups fresh plum tomatoes cored and peeled, or canned Italian tomatoes, pureed
- ¼ cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (64 servings)
32 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 5 milligrams cholesterol; 46 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 cups
Preparation
- In a heavy-bottomed sauce pan, warm olive oil over medium heat. Add onions, garlic and pancetta, and saute five minutes. Stir often. Add carrot and celery and cook five minutes, stirring.
- Using fork, add ground beef, stirring to crumble, and combine with vegetables. Add white wine and continue cooking until wine evaporates. Add tomatoes and bring to a boil. Reduce heat and simmer for about an hour. Stir often. Add basil; season with salt and pepper.
1 hour 15 minutes
Dining and Cooking