Bell Pepper Ragout with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 266 mg | (280 %) | ||
| Potassium | 1,554 mg | (39 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 800 grams Beef ( such as shoulder)
- 2 onions
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 400 grams diced Tomatoes (canned)
- 500 milliliters Beef broth
- 4 Red Bell pepper
- 1 garlic clove
- 1 untreated lemon
- 1 Red chili pepper
- 1 tsp ground Caraway
- 2 Tbsps ground ground paprika (edelsüß)
- 1 tsp dried marjoram
- 1 bay leaf
- 400 grams thin Tagliatelle
- salt
- peppers
Preparation steps
Rinse meat, pat dry with paper towel and cut into bite size pieces. Peel onions, halve and slice.
Pour the oil into a large, hot pot and sauté the onions until translucent. Add the meat and cook everything together until light brown. Stir in tomato paste, sauté briefly, then add tomatoes and enough broth that everything is well covered. Cook for about 2.5 hours, at medium high heat, stirring occasionally. If necessary add some more broth.
Meanwhile, rinse bell peppers, clean, halve, and cut into strips. Peel garlic and chop finely. Rinse lemon under hot water, rub dry and grate some of the peel. Rinse Chile pepper, clean, halve and finely chop. Add all ingredients along with the cumin, ground paprika, marjoram and bay leaf during the last 30 minutes to the ragout.
Cook the pasta in salted water until al dente.
Season the ragout with salt and pepper and serve over the well drained pasta.
