Meat Sauce with White Beans and Gremolata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 84.4 μg | (141 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,694 mg | (42 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 carrots
- 2 stalks Celery
- 2 onions
- 2 garlic cloves
- 1 bunch Basil
- 6 Tbsps olive oil
- 600 grams mixed Ground meat
- 1 can peeled Tomatoes
- 4 Tbsps Tomato paste
- 1 can white Beans
- 2 Tomatoes
- salt
- freshly ground peppers
- For the gremolata
- 1 lemon
- ½ bunch flat leaf parsley
- 2 garlic cloves
Preparation steps
The carrots and celery, peel and finely chop. Peel and chop the onion. Peel the garlic and press through a garlic press. Finely chop the basil, reserving some leaves for garnish. Heat the oil in a skillet and sauté the onions and garlic until translucent. Add the carrot and celery and sauté briefly. Add the minced meat in batches and saute, stirring over high heat until no longer pink. Season with salt and pepper. Add the tomato paste, peeled tomatoes and the drained beans and stir to combine. Simmer 30 minutes. Rinse the tomatoes, cut in half, remove the seeds, dice finely.
For the gremolata: Finely grate the lemon zest. Chop the parsley. Peel and finely chop the garlic.
Juice the lemon and stir into the meat sauce. Serve over pasta garnished with the gremolata.
