Pasta with Sausage, Meatballs and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,114 cal. | (53 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pasta
- 400 grams Spaghetti
- 8 Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 splash Red wine
- salt
- freshly ground peppers
- 1 pinch sugar
- 400 grams Sausage
- 1 Tbsp parsley (chopped)
- For the meatballs
- 400 grams Ground meat
- 1 egg
- 1 Tbsp fresh oregano (chopped)
- breadcrumbs
Preparation steps
For the tomato sauce: Cut an “X” in the bottom of each tomato, blanch in boiling water, shock in an ice bath, peel and coarsely chop.
Peel the garlic and chop finely. Sauté in 2 tablespoons hot olive oil until fragrant, stir in the tomato paste and deglaze with the red wine. Add the tomatoes and simmer, stirring, for about 10-15 minutes. Season with salt, pepper and sugar.
For the meatballs: Combine the ground meat, egg and oregano. Add enough breadcrumbs to make the mixture come together then form into small meatballs. Cut the sausages diagonally into 3 cm (approximately 1 inch) long pieces.
Cook the spaghetti in boiling salted water until al dente.
Sauté the sausages and meatballs in the remaining hot oil.
Divide the drained spaghetti between warmed serving plates. Spoon the tomato sauce over top and add the sausages and meatballs. Serve sprinkled with parsley.
