Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1270
Calories
118g
Protein
73g
Fat
25g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 1/4 cup extra-virgin olive oil
- 1 pound coarsely ground pork shoulder
- 1 pound coarsely ground veal
- 1 pound coarsely ground lamb
- 1/2 pound chicken livers, finely chopped
- 1/2 cup minced fresh sage leaves
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 large carrots, finely diced
- 1 bottle dry red wine
- 2 cups chicken stock
- 2 cups veal stock (you can use all chicken if you'd like)
- 1 (28-ounce) can whole peeled italian tomatoes, drained and squeezed between your fingers into medium-sized chunks (liquid reserved)
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh parsley leaves
- 4 tablespoons butter
- 2 cups heavy cream
- Kosher salt and freshly gound black pepper
- Torn basil leaves and Parmigiano-Reggiano to finish
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