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Nutrition Facts
Serving Size 314 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 430 mg 18%
Total Carbohydrate 51 g 17%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 19 g
Vitamin A 10% • Iron 15%
Vitamin C 40% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Veal Bolognese

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Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp extra virgin olive oil
3 cloves of garlic, minced
1/2 cup(s) white onion, chopped
1 cup(s) green bell pepper, diced
1 cup(s) button mushrooms, diced small
1 Lb ground veal
1/2 cup(s) dry red wine
1 jar of Four J Rhode Island Red Pasta Sauce
16 Oz spaghetti
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Instructions

1
Set a pot over medium heat, add olive oil, garlic, onions, bell pepper, and mushrooms. Cook until veggies are just soft then add veal.
2
Continue to cook for 5-8 minutes before adding wine. Cook approximately 5 minutes more, add red sauce and bring to a simmer.
3
While sauce is cooking make pasta, drain and set aside. Serve sauce over pasta, garnish with cheese if desired and season to taste as needed.
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