Pasta with Beef Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 150 grams button Mushroom
- 500 grams Ground meat (beef)
- 1 Tbsp Tomato paste
- 250 milliliters organic Beef broth
- salt
- 1 pinch sugar
- freshly ground peppers
- 400 grams Spaghetti
- 30 grams Whipped cream
- 3 Tbsps coarsely chopped parsley (for garnish)
- 40 grams grated Parmesan (for garnish)
Preparation steps
Blanch tomatoes in a pot of boiling hot water, drain, rinse with cold water, drain again, peel, quarter, core and dice. Peel onion and garlic and finely chop. Trim mushrooms, brush with a paper towel and cut into slices. Heat oil in a pan and fry ground beef while stirring until slightly brown and crumbled. Add onions, garlic and mushrooms and sauté for another 2-3 minutes. Add tomato paste, mix, add broth and season with salt, sugar and pepper. Stir in tomatoes. Partially cover the pan and let simmer while stirring occasionally for about 45 minutes. Add broth if needed.
Cook pasta in a pot of boiling salted water until al dente.
Add cream to the pan, mix well and season to taste. Drain pasta. Arrange pasta in deep plates or bowls, cover with beef mushroom sauce and serve garnished with parsley and Parmesan.
