| 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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