Rating: 5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 21

This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.

Recipe by Cooking Light October 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.

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  • Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.

  • Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.

Nutrition Facts

369 calories; calories from fat 29%; fat 11.8g; saturated fat 4.2g; mono fat 4.8g; poly fat 1.4g; protein 21.4g; carbohydrates 44g; fiber 4.2g; cholesterol 87mg; iron 3.7mg; sodium 546mg; calcium 117mg.
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