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Pasta Bolognese

Gadget.Cook's picture
  Celery stick 3
  Carrots 2
  Onion 1
  Garlic 1 Clove (5 gm)
  Butter 1 Ounce (25 Gram)
  Oil 2 Tablespoon
  Chuck steak 12 Ounce (350 Gram)
  Lamb's liver 8 Ounce (225 Gram)
  Canned tomatoes 14 Ounce (1 Can ,396 Gram)
  Red wine 3 Tablespoon
  Tabasco sauce 3 Drop
  Freshly ground black pepper To Taste
  Salt To Taste
  Chopped parsley 3 Tablespoon
  Tagliatelle/Spaghetti 1 Pound (450 Gram)

Peel or scrape, then finely chop the vegetables and garlic, using the double-bladed chopping knife.
Saute in the butter and oil until soft.
Chop the meat and liver, using the double-bladed chopping knife, and add to the sauteed vegetables.
Mix in the remaining ingredients, cover and simmer for 1 hour.
Cook the pasta in plenty of boiling salted water for 15-20 minutes, until tender but not soft.
Drain, return to the pan and toss in the butter.

Recipe Summary

Main Dish
Cook Time: 
6 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3429 Calories from Fat 1086

% Daily Value*

Total Fat 122 g188.2%

Saturated Fat 39.8 g199.2%

Trans Fat 0 g

Cholesterol 286 mg95.3%

Sodium 1697.5 mg70.7%

Total Carbohydrates 403 g134.4%

Dietary Fiber 30.7 g122.7%

Sugars 23.3 g

Protein 170 g340.7%

Vitamin A 4246.9% Vitamin C 198.7%

Calcium 33.7% Iron 249.4%

*Based on a 2000 Calorie diet

Pasta Bolognese Recipe