Pasta with Beef and Mushroom Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams fresh Tagliatelle
- salt
- 1 carrot
- 1 small onion
- 1 garlic clove
- 200 grams fresh Chanterelle
- 50 grams Bacon
- 450 grams Ground beef
- 1 Tbsp Tomato paste
- ⅛ l dry white wine
- ⅛ l Beef broth
- freshly ground peppers
- sweet ground paprika
- 2 Tbsps chopped parsley
- 40 grams freshly grated Parmesan
Preparation steps
Cook the pasta in boiling salted water until al dente.
Meanwhile, peel the carrot and onion and cut into very small cubes. Peel the garlic and finely chop. Trim the chanterelles and cut smaller as needed. Cut the bacon into small cubes and fry in a hot pan. Remove and drain on paper towels. Fry the mushrooms in the bacon fat, then remove.
Add the ground meat to the pan and fry until crumbly. Add the carrot, garlic and onion and continue to cook. Return the bacon to the pan, add the tomato paste, then deglaze with the wine. Pour in the broth, season with salt and pepper and simmer for about 10 minutes over medium heat. Add the mushrooms, mix well and check for seasoning.
Arrange the noodles on preheated plates and pour ragout over the pasta. Garnish with chopped parsley and Parmesan cheese and serve.
