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  • Ingredients

    • 2 tablespoons olive oil
    • 2 carrots, peeled and finely chopped
    • 2 celery stalks, leaves removed and finely chopped
    • 1 large yellow onion, finely chopped
    • ½ pound ground veal
    • ½ pound ground beef
    • 3 slices pancetta, finely chopped
    • ½ cup dry red wine
    • 3 tablespoons tomato paste
    • 2½ cups chicken stock, plus more if sauce becomes too thick
    • 1 cup whole milk
    • Salt and pepper
    • 1 pound fettuccine, tagliatelle or pappardelle
    • Freshly grated Parmigiano Reggiano

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 914 % Daily Value *
    • Total Fat: 34 g 51.54%
    • Saturated Fat: 11 g 52.71%
    • Trans Fat: 1 g %
    • Cholesterol: 139 mg 46.19%
    • Sodium: 1558 mg 64.91%
    • Calcium: 159 mg 15.93%
    • Potassium: 526 mg 15.04%
    • Magnesium: 0 mg 0%
    • Iron: 8 mg 44.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 99 g %
    • Dietary Fiber: 6 g 23.6%
    • Sugar: 12 g
    • Protein: 42 g
    • Alcohol: 3 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 4.86%
    • Vitamin C 14.24%
    • Vitamin D 7.65%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch6
    • Exchange - Vegetables2
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total4 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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