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Sardinian Ragu of Veal and Pork

Sardinian Ragu of Veal and Pork Recipe

  • 2½ cups canned, peeled plum tomatoes in juice
  • 2 ounces pancetta, thinly sliced, or 3 strips lean bacon
  • 2 tablespoons olive oil
  • 1 large red or yellow onion, finely chopped
  • ½ pound ground lean pork
  • ½ pound ground veal
  • 3 tablespoons chopped fresh Italian parsley
  • small handful of fresh basil leaves, chopped
  • 1 teaspoon chopped fresh sage, or ½ teaspoon crumbled dried sage
  • ¼ cup tomato paste
  • ½ cup good-quality dry white wine or water
  • salt to taste
  • freshly milled black pepper to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 118kcal (6%)
Total Fat 6g (10%)
Saturated Fat 2g (9%)
Cholesterol 30mg (10%)
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 2g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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