Pappardelle with Meat Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
714
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Tagliatelle
- 2 Tomatoes
- 1 red Bell pepper
- 1 onion
- 2 garlic cloves
- 200 grams mixed Ground meat
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 100 milliliters Beef broth (instant)
- salt
- peppers (freshly ground)
- parsley (for garnish)
Preparation steps
1.
Blanch tomatoes for a few seconds, peel, quarter, remove seeds and cut into small cubes. Rinse bell peppers, cut in half, remove seeds and white ribs, and cut into small cubes. Peel and dice the onions. Peel and chop the garlic.
2.
Cook the pappardelle in boiling salted water until al dente. Drain.
3.
Heat oil in a wide pan. Crumble in the ground beef and add the onions. Cook until the beef is browned. Stir in the tomato paste and season with salt and pepper to taste. Add the tomatoes and bell peppers. Pour in the broth and allow to simmer for 10 minutes. Season to taste with salt and pepper. Add the drained pasta and toss to combine. Serve garnished with parsley on plates.
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