Basil Pasta with Meat Sauce
(Percentage of daily recommendation)
|Calorie||611 kcal||(29 %)|
|Protein||34.23 g||(35 %)|
|Fat||16.52 g||(14 %)|
|Carbohydrates||76.26 g||(51 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.71 g||(16 %)|
|Vitamin A||994.18 mg||(124,273 %)|
|Vitamin D||1.38 μg||(7 %)|
|Vitamin E||5.54 mg||(46 %)|
|Vitamin B₁||0.38 mg||(38 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||10.2 mg||(85 %)|
|Vitamin B₆||0.65 mg||(46 %)|
|Folate||76.55 μg||(26 %)|
|Pantothenic acid||0.65 mg||(11 %)|
|Biotin||6.23 μg||(14 %)|
|Vitamin B₁₂||2.5 μg||(83 %)|
|Vitamin C||53.27 mg||(56 %)|
|Potassium||1,034.96 mg||(26 %)|
|Calcium||147.49 mg||(15 %)|
|Magnesium||57.88 mg||(19 %)|
|Iron||6.02 mg||(40 %)|
|Iodine||40.65 μg||(20 %)|
|Zinc||4.54 mg||(57 %)|
|Saturated fatty acids||3.68 g|
- 2 carrots
- 150 grams Celery root
- 1 onion
- 1 Red Bell pepper
- 4 slices Beef fillet (220 grams)
- peppers (freshly ground)
- 2 tablespoons vegetable oil
- 150 milliliters Red wine
- 4 tomatoes
- 80 grams Basil
- 300 grams Pastry flour
- 3 eggs
- Nutmeg (freshly grated)
- Pastry flour (for the table)
- 1 teaspoon Caper
- 1 tablespoon Caper
Peel and finely chop the carrots, celery, and onion. Rinse and half the pepper and cut into small cubes.
Rinse the meat, pat dry, and season with the salt and pepper. Brown in an oiled pan until golden brown. remove from the pan.
Sauté the vegetables for 4-5 minutes. Pour in the wine and let simmer for about 15 minutes.
Rinse and chop the tomatoes. Remove the stems. Add to the vegetables and let the mixture simmer for about 10 minutes. Puree finely and return to the pan. If necessary, simmer to reduce.
Rinse the basil, pluck off the leaves and blanch in salted water. Finely chop the basil.
Mix the flour with the eggs and basil in a bowl. Season with salt and nutmeg. Mix with an electric mixer into a smooth dough. Add flour or water as needed. Cover and let rest for about 20 minutes.
Roll out the dough on a floured surface about to about 2 mm (approximately 1/8 inch) thick into form a rectangle.
Roll the rectangle up and cut with a sharp knife to 1/2 cm (approximately 1/4 inch) into noodles. Spread and let dry on the work surface.
Add the capers and pine nuts to the sauce. Place the ground meat int the sauce and cover. Let simmer for 10 minutes until done.
Put the pasta in boiling salted water and let it cook for about 4 minutes.
Serve the cooked pasta with the meat sauce.