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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. ventrèche (finely chopped)
- extra-virgin olive oil
- 1 small onion (diced)
- 1 stalk celery (diced)
- 1 carrot (diced)
- 2 garlic cloves (peeled and finely chopped)
- 1 lb. buffalo meat (Ground)
- 1 Tbsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 2 Tbsp. tomato paste
- 1 1/4 cups dry red wine (divided use)
- 1 can San Marzano tomatoes (crushed, 28-ounce)
- coarse salt
- freshly ground black pepper
- 1 lb. pasta (your favorite)
- 1/4 cup heavy cream
- 1/4 cup flat leaf parsley (chopped)
- 8 fresh basil leaves (finely chopped)
- Pecorino Romano cheese (Freshly)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium360mg15% |
| Potassium1140mg33% |
| Protein42g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate96g32% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C35% |
| Calcium10% |
| Iron45% |
* 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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