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Ingredients
US|METRIC
4 SERVINGS
- 1 oz. salt
- 15 oz. ricotta cheese (preferably whole milk, drained and strained over night)
- 1 1/4 cups freshly grated Parmesan (plus more for serving)
- freshly ground black pepper
- 1 cup flour (“00”)
- 56 oz. tomatoes (San Marzano Dinapoli, diced)
- 10 cloves garlic (minced)
- 1 cup oil (blended)
- 1 pt. tomato puree
- 10 cloves garlic puree (roasted)
- 5 lb. pork neck bones (can be purchased from butcher)
- 4 lb. pork shoulder
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NutritionView More
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1730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1730Calories from Fat1000 |
% DAILY VALUE |
Total Fat111g171% |
Saturated Fat27g135% |
Trans Fat |
Cholesterol385mg128% |
Sodium4180mg174% |
Potassium3250mg93% |
Protein124g |
Calories from Fat1000 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber8g32% |
Sugars19g |
Vitamin A90% |
Vitamin C120% |
Calcium70% |
Iron50% |
* 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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