Pasta with Tomato Sauce and Meatballs
Pasta with Tomato Sauce and Meatballs - A traditional family favorite
Nutritional values
(Percentage of daily recommendation)
| Calorie | 743 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the meatballs
- 350 grams mixed Ground meat (beef and pork)
- 2 Tbsps finely chopped parsley
- 1 egg
- 4 Tbsps breadcrumbs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the tomato sauce
- 1 onion
- 2 garlic cloves
- 500 grams diced Tomatoes (from a can)
- 2 tsps sugar
- salt
- freshly ground peppers
- 1 pinch Ground cinnamon
- Basil
Preparation steps
Knead together the ground meat, egg, parsley and breadcrumbs and season with salt, pepper and nutmeg. Shape mixture into small walnut-sized meatballs. Heat 3 tablespoons oil in a skillet and cook the meatballs and until browned on all sides.
Peel the onion and garlic and finely chop. Heat 2 tablespoons oil in a saucepan and sauté onion and garlic. Add the tomatoes and 50 ml (approximately 1/4 cup) water, bring to a boil and stir in the sugar. Reduce the heat and let simmer, covered 5 minutes. Remove from the heat and season with salt, pepper and cinnamon. Stir in 2-3 basil leaves.
Meanwhile, boil the rigatoni in plenty of salted water until al dente and drain. Toss with butter and olive oil and spoon onto 4 plates. Top with the tomato sauce and the meatballs and serve immediately.
