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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Heat oil in small Dutch oven. Add celery, carrots, onion and garlic. Cook over medium heat, stirring occasionally, for 10-12 minutes or until vegetables are tender.
- Add pork and beef. Brown over medium-high heat for 6-8 minutes or until pork and beef are no longer pink, breaking meat into small crumbles. Remove Dutch oven from heat. Spoon drippings from meat mixture; discard drippings. Add wine.
- Return Dutch oven to heat. Bring to boil. Reduce heat; simmer, uncovered, until the wine has evaporated. Add the tomatoes and stock. Season to taste with salt and pepper. Bring to boil. Reduce heat. Gently simmer over medium-low heat, stirring occasionally, for 1 1/2- 1 3/4 hours or until thickened.
- Add milk. Continue to gently simmer for 20-30 minutes or until thickened. Transfer sauce equally to 2 containers. To store, cover and refrigerate for 3-4 days or freeze for 2-3 months. To serve, finish preparing sauce as directed below.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat9g45% |
Trans Fat0.5g |
Cholesterol85mg28% |
Sodium390mg16% |
Potassium1120mg32% |
Protein28g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber3g12% |
Sugars12g |
Vitamin A90% |
Vitamin C50% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.