Spaghetti with Ragu Recipe
Ingredients
- 3 stalks celery - chopped
- 2 medium onions - chopped
- 2 medium carrots - chopped
- 4 cloves garlic - minced
- 2 oz pancetta - ground or finely chopped
- ½ lb ground beef - at least 95% lean
- ½ lb ground pork
- 3 oz tomato paste
- ¾ reduced fat milk
- ¼ cup dry white wine
- ½ cup water
- Salt and pepper to taste
- 8 oz whole wheat spaghetti
Instructions
- Combine the celery, onion, carrots and garlic in a food processor. Process until minced.
- In a large stock pot, cook the pancetta, beef and pork.
- Continue to cook until the meat is cooked through and no longer pink. Break up the meat while cooking into small crumbles.
- Then add the vegetables to the pot and cook for 5-7 minutes, or until soft.
- Add the tomato paste, milk, wine and water.
- Stir to combine, then bring to a boil.
- Reduce heat, cover, and simmer for at least 90 minutes.
- Season with salt and pepper.
- While sauce is cooking, prepare the spaghetti according to package directions.
- Serve the pasta topped with the ragu.
Nutrition
Calories: 314.34 kcal (16%)Carbohydrates: 25.53 g (9%)Protein: 15.53 g (31%)Fat: 15.46 g (24%)Saturated Fat: 4.68 g (29%)Polyunsaturated Fat: 1.75 gMonounsaturated Fat: 5.94 gTrans Fat: 0.25 gCholesterol: 43.52 mg (15%)Sodium: 451.28 mg (20%)Potassium: 304.34 mg (9%)Fiber: 0.59 g (2%)Sugar: 1.85 g (2%)Vitamin A: 442.38 IU (9%)Vitamin C: 3.56 mg (4%)Calcium: 34.83 mg (3%)Iron: 2.94 mg (16%)