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Homemade Italian spaghetti sauce
You won't be wrong with this authentic recipe, share it with your friends.
4.60
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Course:
Sauce
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
10
minutes
minutes
Total Time:
1
hour
hour
25
minutes
minutes
Servings:
4
people
Calories:
820
kcal
Author:
Guido Pedrelli
Ingredients
▢
6
stripes
pancetta
▢
28
ounces
chopped tomatoes
or 800g of tomatoes in cans
▢
2
onions
chopped
▢
3
cloves
garlic
crushed
▢
2
glasses
red wine
▢
1
Celery stick
▢
2
tbsp.
olive oil
▢
35
ounces
minced beef
▢
2
carrots
chopped
▢
Salt
▢
Ground black pepper
▢
Parmesan cheese
for grating
▢
2
bay leaves
fresh or dried
Instructions
▢
Heat the oil in a deep saucepan and fry the pancetta until it gets a crisp, golden texture (medium heat).
▢
Add the garlic and onions and just like you did with the pancetta, fry them until golden. Cook gently and add the carrots.
▢
Turn up the heat and add the minced beef until brown.
▢
At last, add the two glasses of wine and stay at boiling point until the volume goes down by a third.
▢
Decrease the temperature, add the celery and add the tomatoes (canned or fresh).
▢
Cover and let it simmer for one hour, while occasionally stirring.
▢
Serve it over hot pasta. Optionally, you can also cook it adding mushrooms to the mix.
Calories:
820
kcal
|
Carbohydrates:
20
g
|
Protein:
45
g
|
Fat:
51
g
|
Saturated Fat:
19
g
|
Cholesterol:
177
mg
|
Sodium:
611
mg
|
Potassium:
1405
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
5400
IU
|
Vitamin C:
25.3
mg
|
Calcium:
150
mg
|
Iron:
7.5
mg
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