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–
+
servings
Spaghetti with Ragu Recipe
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Cook Time
Cook Time
2
hours
hrs
Total Time
Total Time
2
hours
hrs
15
minutes
mins
Servings
Servings
8
servings
Calories
Calories
314.34
Ingredients
▢
3
stalks
celery
-
chopped
▢
2
medium
onions
-
chopped
▢
2
medium
carrots
-
chopped
▢
4
cloves
garlic
-
minced
▢
2
oz
pancetta
-
ground or finely chopped
▢
½
lb
ground beef
-
at least 95% lean
▢
½
lb
ground pork
▢
3
oz
tomato paste
▢
¾
reduced fat milk
▢
¼
cup
dry white wine
▢
½
cup
water
▢
Salt and pepper to taste
▢
8
oz
whole wheat spaghetti
Instructions
Combine the celery, onion, carrots and garlic in a food processor. Process until minced.
In a large stock pot, cook the pancetta, beef and pork.
Continue to cook until the meat is cooked through and no longer pink. Break up the meat while cooking into small crumbles.
Then add the vegetables to the pot and cook for 5-7 minutes, or until soft.
Add the tomato paste, milk, wine and water.
Stir to combine, then bring to a boil.
Reduce heat, cover, and simmer for at least 90 minutes.
Season with salt and pepper.
While sauce is cooking, prepare the spaghetti according to package directions.
Serve the pasta topped with the ragu.
Nutrition
Nutrition Facts
Spaghetti with Ragu Recipe
Amount per Serving
Calories
314.34
% Daily Value*
Fat
15.46
g
24
%
Saturated Fat
4.68
g
29
%
Trans Fat
0.25
g
Polyunsaturated Fat
1.75
g
Monounsaturated Fat
5.94
g
Cholesterol
43.52
mg
15
%
Sodium
451.28
mg
20
%
Potassium
304.34
mg
9
%
Carbohydrates
25.53
g
9
%
Fiber
0.59
g
2
%
Sugar
1.85
g
2
%
Protein
15.53
g
31
%
Vitamin A
442.38
IU
9
%
Vitamin C
3.56
mg
4
%
Calcium
34.83
mg
3
%
Iron
2.94
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.