La Times The Project: Neapolitan-style Ragu Recipe

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 23g per serving. This food is keto-friendly.

How keto-friendly is La Times The Project: Neapolitan-style Ragu? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for La Times The Project: Neapolitan-style Ragu Recipe

  • Net Carbs are 7% of calories per serving, at 23g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

La Times The Project: Neapolitan-style Ragu Recipe Nutrition Label

Nutrition Facts

Serving Size: 18 servings   ( 174 g )
Amount Per Serving
Calories: 334
Total Fat: 16g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 48mg
Sodium: 405mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugar: 4g
Protein: 16g
Calcium: 55mg Iron: 2mg
Potassium: 481mg Vitamin A: 26mcg
Vitamin C: 6mg Vitamin D: 0mcg

Ingredients

  • From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish
  • it flavors the sauce as it cooks and is to be served separately.
  • 2 pounds boneless pork butt, in 1 piece
  • 2 teaspoons salt, divided, more to taste
  • Pepper
  • 2 tablespoons finely minced parsley
  • 1 pound onions, chopped
  • 4 cloves garlic
  • 1/3 cup chopped pancetta
  • 1/4 cup chopped prosciutto
  • 1/4 cup olive oil
  • 2 cups dry red wine
  • 1 (6-ounce) can tomato paste
  • 1 cup crushed tomatoes or tomato puree
  • 1/2 pound Italian sausage, crumbled
  • 1 pound dried pasta, such as rigatoni, penne or fusilli
  • 2 tablespoons butter
  • 3 tablespoons grated Parmigiano-Reggiano, plus more on the side

Instructions

Visit La Times's website to view the recipe instructions. (Via Edamam)