Nutritional Info

Nutrition Facts

Serving Size 1 (85g)

Calories 244
Calories from Fat 112 (46%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 3g 15%
Monounsaturated Fat 8.2g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 58.8mg 20%
Sodium 478.2mg 21%
Potassium 319.7mg 7%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0g 0%
Sugars 0g
Protein 20.5g 41%

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Recipe Description
I first had this pasta at a little country restaurant in Tuscany, a region in which every cook has her or his own way of making it. The pasta finishes cooking as it is stirred in the sauce. This infuses the pasta with the flavor of the sauce.
Prep time
15 min
Cook time
1 hr 15 min
Ready In
1 hr 30 min


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Serves To:USMetric
1/4 Cup(c)  olive oil
1   medium onion, finely chopped
1   medium carrot, finely chopped
1   tender celery rib, finely chopped
1 Clove(clv)  garlic, very finely chopped
2 Tablespoon(T)  fresh basil, chopped
12 Ounce(oz)  ground veal
1/2 Cup(c)  dry red wine
2 Cup(c)  fresh tomatoes, peeled, seeded and chopped
1 Cup(c)  homemade meat broth
1 Pinch(pn)  salt, to taste
1 Pound(lb)  penne pasta
1/2 Cup(c)  pecorino romano, freshly grated
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste


Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the onion, carrot, celery, garlic and basil. Cook over medium heat until the vegetables are tender, about 10 minutes. Add the veal and cook, stirring frequently to break up any lumps, about 10 minutes. Add the wine and bring to a simmer. Cook 1 minute. Stir in the tomatoes, the broth, salt and pepper to taste. Simmer on low heat 45 minutes, stirring occasionally. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is almost tender but slightly underdone. Set aside some cooking water. Drain the pasta.

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