Meat Sauce with Spaghetti and Parsley
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 30 min.
Ready in
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
For a looser sauce, add half a cup of beef stock to the sauce.
Preparation steps
1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, carrot, and a pinch of seasoning, sweating for 5 minutes.
2.
Increase the heat and add the beef mince, browning well all over, and breaking it up with a wooden spoon. Stir in the chopped tomatoes, cover with a lid, and cook over a reduced heat for 15 minutes.
3.
Meanwhile, cook the spaghetti in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
4.
Drain the spaghetti, reserving a cup of the cooking water, and toss with the meat sauce. Add some of the cooking water to loosen, tossing and lifting the spaghetti with tongs. Season to taste with salt and pepper.
5.
Lift into bowls and grate over some Parmesan. Garnish with parsley before serving.
