| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Consuming, Passions | 1 | servings | |
INGREDIENTS
| 1 | md | Carrot grated |
| 1 | md | Onion; finely chopped |
| 2 | tb | Extra virgin olive oil |
| 60 | g | Port & veal mince |
| 300 | ml | Milk |
| 800 | g | Canned tomatoes |
| 2 | ts | Oregano |
| 2 | ts | Tomato paste |
| 1 | Pinches nutmeg | |
| 2 | Bay leaves | |
| 4 | Fresh oregano leaves; or 1/2 tsp dried (4 | |
| To 5) | ||
| 1/3 | c | Red or white wine |
INSTRUCTIONS
Into a pan put the oil, grated carrot and chopped onion. Cook gently for about 4-5 minutes. Add the mince and stir in well. Do not brown the mince, just allow it to change colour. Add the milk, and cook for a further 4-5 minutes to allow the mixture to reduce a little. Add the tomatoes, breaking them up with a wooden spoon. Finally add the tomato paste, oregano, bay leaves, nutmeg and wine. Cook slowly until it becomes a rich, thick sauce. Note: If the sauce is acidic, add a little sugar. Converted by MC_Buster. Per serving: 642 Calories (kcal); 39g Total Fat; (51% calories from fat); 20g Protein; 63g Carbohydrate; 42mg Cholesterol; 1426mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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