Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
914
Calories
88g
Protein
43g
Fat
38g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/2 teaspoon powdered gelatin
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (3/4 cup)
- 2 small stalks celery, finely chopped (1/2 cup)
- 1 small carrot, peeled and finely chopped (1/3 cup)
- Kosher salt and freshly ground black pepper
- 12 ounces ground chicken (see note above)
- 1 cup whole milk
- 1 1/4 cups full-bodied dry red wine
- 2 anchovy fillets, mashed (1 teaspoon)
- 1/2 teaspoon soy sauce
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 pound dried spaghetti, pappardelle, tagliatelle, or penne
- Handful of fresh basil leaves
- Parmesan cheese
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