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This is a quite expensive dish with several high cost ingredients such as ground veal, white wine, fresh basil and Parmigiano-Reggiano cheese. Possible substitutions would be ground pork/beef/chicken for the ground veal, Dry Vermouth instead of white wine, fresh parsley instead of fresh basil and a cheaper hard-rind cheese. |
Servings: 6
Total Cost: $16.17
Cost Per Serving: $2.70
Total Calories: 4,319
Calories/Serving: 720
| Ingredient | Volume | Mass | Cost | Calorie |
| Olive Oil, Extra Virgin |
2 Tablespoons |
27.00 Grams |
$0.40 |
239 |
| Veal, Ground |
* |
1.25 Pounds |
$7.85 |
1,907 |
| Carrots |
1/2 Cup |
64.00 Grams |
$0.07 |
26 |
| Onion, Yellow Diced |
1 Cup |
160.00 Grams |
$0.35 |
67 |
| Garlic |
1 Tablespoon |
8.50 Grams |
$0.04 |
13 |
| Bay Leaf (1 leaf) |
* |
1.00 Gram |
$0.01 |
3 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Wine, White Table |
1/2 Cup |
118.00 Grams |
$1.24 |
80 |
| Chicken Broth, Canned |
1/2 Cup |
122.50 Grams |
$0.25 |
15 |
| Tomatoes, Diced, Generic Can |
* |
28.00 Ounces |
$1.47 |
158 |
| Basil, Fresh, Chopped |
1 Cup |
28.00 Grams |
$2.00 |
5 |
| Pasta, Elbow |
* |
1.00 Pound |
$1.01 |
1,620 |
| Parmigiano-Reggiano Cheese |
1/2 Cup |
45.45 Grams |
$1.45 |
182 |
| 2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds ground veal
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup beef, chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish
1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente
Grated Parmigiano, plus 1/2 cup plus some for passing at the table View full recipe
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