Pasta with Meat Sauce
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- 80 grams carrots
- 80 grams Celery
- 80 grams Leeks (Only white portion)
- 300 grams Beefsteak tomato (skinned, seeded and coarsely chopped)
- 1 garlic clove
- 1 shallot (finely diced)
- 200 grams Ground meat
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 125 milliliters Red wine (Or vegetable broth)
- 1 Tbsp mixed Italian Fresh herbs (chopped)
- salt (and pepper)
- 60 grams Parmesan
Preparation steps
1.
Rinse carrot, peel and cut into small cubes. Rinse leeks and celery, trim and also finely dice. Reserve some celery leaves for garnish.
2.
Heat olive oil in a pan, saute shallot with crushed garlic until translucent. Add ground meat and fry until crumbly and browned. Add vegetables and saute for about 3 minutes. Add tomato paste, stir and season with salt and pepper. Add red wine (or vegetable broth) and simmer for 30 minutes. Then stir in herbs.
3.
Slice Parmesan cheese with a peeler into thin chips.
4.
Cook penne in a pot of salted water until al dente, drain, mix pasta with meat sauce and serve garnished with Parmesan cheese and celery leaves.
