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Ingredients
US|METRIC
4 SERVINGS
- 500 grams rigatoni pasta (you can also use fusilli or other short pasta)
- 200 grams lamb (boneless shoulder I used meat from neck chops)
- 200 grams veal (boneless shoulder)
- 2 pork sausages
- 700 grams peeled tomatoes (or tomato passata)
- 1 glass red wine
- 1 carrot (washed and finely chopped)
- 1 stalk celery (washed and finely chopped)
- 1 white onion (peeled and finely chopped)
- 1 handful fresh parsley (chopped)
- 1 red chili pepper (peperoncino chopped and seeds removed)
- 3 Tbsp. extra virgin olive oil
- 50 grams pecorino cheese (grated)
- salt (for pasta and to taste)
- black pepper (to taste)
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium810mg34% |
| Potassium1110mg32% |
| Protein39g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A100% |
| Vitamin C60% |
| Calcium20% |
| Iron25% |
* 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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