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|Beef top round steaks||3 Pound (Each 1/4 Inch Thick, About 3/4 Pound Each, 4 Pieces)|
|Sweet italian sausage links/1 pound pork-sausage meat||1 Pound|
|Lightly packed celery leaves||2 Cup (32 tbs)|
|White bread slice||2 , crumbled|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, diced|
|Garlic||2 Clove (10 gm), minced|
|Carrots||4 Large, cut into 2 inch by 1/2 strips|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Spaghetti/Linguine||16 Ounce (1 Package)|
Serving size: Complete recipe
Calories 6425 Calories from Fat 2221
% Daily Value*
Total Fat 248 g381.7%
Saturated Fat 26.3 g131.7%
Trans Fat 0 g
Cholesterol 136.1 mg45.4%
Sodium 6375 mg265.6%
Total Carbohydrates 470 g156.6%
Dietary Fiber 22.2 g88.9%
Sugars 51.5 g
Protein 562 g1124%
Vitamin A 1005.6% Vitamin C 98.3%
Calcium 67.9% Iron 139.4%
*Based on a 2000 Calorie diet
2. In 6- to 8-quart Dutch oven over medium-high heat, in hot olive oil, cook steak rolls until well browned on all sides; remove from Dutch oven to large platter; set aside.
3. In remaining oil in Dutch oven, cook onion, garlic, and carrots 5 minutes. Stir in tomato puree, broth, red wine, brown sugar, salt, and pepper. Return steak rolls to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until steak rolls are fork-tender.
4. During last 30 minutes steak rolls are cooking, cook spaghetti as label directs. Drain; place in warm large bowl.
5. Remove meat rolls to cutting board; remove strings; cut meat rolls crosswise into 1/2-inch thick slices; arrange on warm large platter. Pour some sauce from Dutch oven over meat slices; serve remainder in gravy boat with spaghetti.