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Ingredients
3 tablespoons olive oil
2 carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 large onion, peeled and finely chopped
1 ½ pounds ground veal
½ pound ground pork
2 pinches Aleppo pepper or 1 pinch red pepper flakes (see note)
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground black pepper to taste
1 cup dry white wine
1 cup peeled, seeded and diced plum tomatoes (about 5)
1 tablespoon tomato paste
3 tablespoons veal demi-glace
⅓ cup heavy cream
1 ½ teaspoons sage
2 tablespoons chopped parsley
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 98 milligrams cholesterol; 494 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 35 grams fat; 1 gram trans fat; 2 grams fiber; 702 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large deep saute pan, heat the oil and add the carrots, celery and onion. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the veal, pork, Aleppo pepper, garlic and bay leaf and season lightly with salt and pepper. Cook, breaking the chunks of meat with a spatula, until the meat is no longer pink, about 10 minutes.
- Step 2
Add the wine, tomatoes and tomato paste and cook until most of the liquid has evaporated, about 20 minutes. Discard the bay leaf. Stir in the demi-glace, cream and sage and cook for 3 more minutes. Remove from the heat, season with salt and pepper and stir in the parsley. Serve over pasta with freshly grated Parmesan cheese.
Aleppo pepper is available at specialty stores or by mail from Adriana's Caravan, (800) 316-0820.
Private Notes