INGREDIENTS

INSTRUCTIONS

Chop the onion, carrot, celery and bacon finely. Heat the butter and
oil in a large frypan and add the vegetables and bacon and cook over  a
medium heat until just softened. Remove the vegetables and set  aside.
Add the diced veal to the pan the vegetables were cooked in, stirring
until the meat browns. Remove the pan from the heat and add the flour
and the white wine, stirring to ensure there are no lumps. Return the
pan to the heat and simmer until only a small amount of liquid is
left.  Add the stock, tomatoes, tomato paste and herbs and turn the
heat  down to a simmer and cook for approximately 45 minutes or until
the  meat is tender. Return the vegetables to the pan and continue to
cook  for a further ten minutes. Season to taste.  Meanwhile, a large
pot of salted water to the boil. Add the papardelle  noodles and cook
until "al dente". Drain quickly then return to the  saucepan. Add the
olive oil, herbs, pepper and salt to taste and toss  well. Serve the
ragu over the herb noodles.  Converted by MC_Buster.  Per serving: 1250
Calories (kcal); 106g Total Fat; (78% calories from  fat); 15g Protein;
48g Carbohydrate; 87mg Cholesterol; 1101mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 8 1/2 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1749
Calories From Fat: 788
Total Fat: 89.2g
Cholesterol: 532.5mg
Sodium: 1317.7mg
Potassium: 4871.7mg
Carbohydrates: 96.2g
Fiber: 29.5g
Sugar: 23.3g
Protein: 145.7g