Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 onion (medium, finely chopped)
  • 1 medium carrot (finely grated)
  • 1 clove garlic (minced)
  • 8 3/4 ounces ground pork
  • 8 3/4 ounces ground veal
  • 27 ounces chopped tomatoes (peeled)
  • 2 tablespoons tomato paste
  • 1/2 cup chicken stock (or water)
  • 1 pound ricotta cheese (fresh)
  • 3 ounces parmesan cheese (grated)
  • 13 1/4 ounces penne pasta (or other short pasta)

Directions

  1. Preheat oven to 475°F. Grease a large baking dish. Heat 2 tbsp oil, add onion, carrot and garlic and cook, stirring, until onion is soft. Add beef and veal and cook, stirring, until browned. Add tomatoes, tomato paste and stock. Bring to a boil, reduce heat and simmer, uncovered, for about 10 mins, or until sauce has thickened slightly. Season.
  2. Meanwhile, cook pasta in boiling, salted water until just tender then drain. Toss with bolognese sauce then transfer to prepared pan.
  3. Combine ricotta and 1/2 the Parmesan then sprinkle over pasta. Drizzle with remaining oil and top with remaining Parmesan. Bake for about 15 mins, or until browned. Serve hot.
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NutritionView more

1070Calories
Sodium28%DV660mg
Fat82%DV53g
Protein114%DV58g
Carbs30%DV89g
Fiber24%DV6g

PER SERVING *

Calories1070Calories from Fat480
% DAILY VALUE*
Total Fat53g82%
Saturated Fat21g105%
Trans Fat
Cholesterol170mg57%
Sodium660mg28%
Potassium1380mg39%
Protein58g114%
Calories from Fat480
% DAILY VALUE*
Total Carbohydrate89g30%
Dietary Fiber6g24%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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