Beef Sauce Rigatoni with Parmesan
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
896
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 3 ½ ozs Pancetta (or bacon)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp chopped oregano
- 16 ozs ground Beef
- 14 ozs canned Tomatoes
- 1 cup Beef stock
- 2 Tbsps Red wine vinegar
- ¾ cup Red wine
- 1 pinch sugar
- freshly ground Black pepper
- 16 ozs Rigatoni
- 4 Tbsps grated Parmesan
Preparation steps
1.
Heat 2 tablespoons of the oil in a large pan. Add the onions and pancetta and cook for about 5 minutes, until softened but not browned.
2.
Stir in the garlic and oregano and continue cooking for 1 minute. Add the beef and cook, stirring until browned.
3.
Add the tomatoes, stock, vinegar, wine and sugar. Bring to a simmer and cook for about 20 minutes until thickened.
4.
Cook the rigatoni in boiling salted water according to the pack instructions. Drain well and return to the pan. Drizzle with the remaining olive oil and season with freshly ground black pepper.
5.
Spoon the rigatoni onto hot serving plates and top with the sauce. Scatter with Parmesan cheese.
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