Pasta with Bologna-style Sauce
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(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
985
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 1 onion (chopped)
- ⅔ cup cubed Pancetta
- 2 cloves garlic cloves (chopped)
- 1 tsp dried oregano
- 3 cups lean Ground beef
- 2 cups canned Tomatoes
- 1 ½ cups Beef stock
- 1 pinch sugar
- ½ tsp salt
- 16 ozs Spaghetti
- freshly ground Black pepper
Product recommendation
To make the Parmesan shavings: use a vegetable peeler to thinly shave the piece of cheese.
Preparation steps
1.
Heat half the olive oil in a large pan. Add the onions and pancetta and cook gently without browning for 5 minutes, stirring.
2.
Stir in the garlic and oregano and continue cooking for 1 minute. Add the beef and cook until browned.
3.
Add the tomatoes and their juice, the stock and sugar. Bring to a simmer and cook gently over a low heat for about 20 minutes, until most of the liquid has evaporated.
4.
Bring a large pan of water to the boil. Add the salt and cook the spaghetti according to the instructions on the packet, until tender.
5.
Drain the spaghetti well and return to the pan. Drizzle with the remaining olive oil and season with freshly ground black pepper.
6.
Divide the spaghetti between 4 warmed serving plates and top with the Bolognese sauce. Garnish with parmesan shavings and basil.
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