Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
679
Calories
61g
Protein
33g
Fat
28g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds beef chuck or brisket, in 1 piece
- 1 medium onion, coarsely chopped
- 1 large carrot, peel and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 cups red wine
- 1 1/2 teaspoons cracked black peppercorns
- 5 pounds tomatoes, or four 28-ounce cans plus 1 cup of liquid from the cans
- 6 tablespoons extra virgin olive oil
- 4 fat garlic cloves, halved, green shoots removed, and minced
- Kosher salt
- Freshly ground black pepper
- Canola oil
- 3 ounces pancetta, diced
- 2 cups homemade chicken stock (or 1 cup of canned broth and 1 cup of water)
- 3 tablespoons extra virgin olive oil
- 1 large carrot, peeled and cut into 1/4-inch dice
- 2 large celery stalks, cut into 1/4-inch dice
- 1 medium onion, cut into 1/4-inch dice
- 4 fat garlic cloves, halved, green shoots removed, and thinly sliced
- A bouquet garni made with a handful each of parsley and thyme sprigs, and 2 bay leaves
- 1 6-ounce can tomato paste, dissolved in 1/2 cup water (if using fresh tomatoes only)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes