Pasta Bake with Ground Beef Sauce
Pasta Bake with Ground Beef Sauce - Pasta Bolognese with a difference—but just as tasty as the original!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 348 mg |
Ingredients
- Ingredients
- 500 grams Spaghetti
- salt
- 1 pc Parmesan (50 grams)
- 8 eggs
- 150 milliliters
- peppers
- Nutmeg
- 2 stalks fresh Basil
- 1 tsp butter (5 grams)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 500 grams Ground steak (for tartar)
- 100 milliliters dry Red wine
- 600 grams lumpy Tomatoes (canned)
- 1 tsp dried oregano
Preparation steps
Cook spaghetti in boiling salted water according to package directions until al dente. Rinse with cold water and drain well.
While the spaghetti cooks, grate the Parmesan. Whisk together Parmesan, eggs and milk until combined. Season to taste with salt, pepper and freshly grated nutmeg.
Rinse basil, shake dry and pluck leaves. Set aside. Melt butter in large oven-proof skillet. Place pasta mixture in skillet, form in the shape of a wreath and pour egg mixture evenly over the top. Bake in preheated oven at 180°C (fan: 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown on the top, 20-25 minutes.
Meanwhile, peel and finely chop shallot and garlic. Heat oil in a large skillet and cook over medium heat until softened.
Cook ground beef until crumbly and no longer pink, drain fat and deglaze skillet with wine. Add tomato and oregano and season with salt and pepper. Simmer over medium heat for 15 minutes.
Remove pasta wreath from the oven and place on a serving platter. Sprinkle with basil and tomato sauce.
