Penne Bolognaise
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
754
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,067 mg | (27 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 2 carrots (diced)
- 1 stick Celery (diced)
- 1 onion (diced)
- 2 cloves garlic cloves (crushed)
- 1 tsp chopped thyme
- 16 ozs ground Beef
- 14 ozs canned Tomatoes
- 1.333 cups Beef stock
- 1 Tbsp Red wine vinegar
- 1 pinch sugar
- salt
- freshly ground Black pepper
- 16 ozs Penne
Preparation steps
1.
Heat the olive oil in a large pan. Add the carrots, celery and onions and cook gently without browning for 5 minutes, stirring.
2.
Stir in the garlic and thyme and continue cooking for 1 minute. Add the beef and cook until browned.
3.
Add the tomatoes and their juice, the stock, vinegar and sugar. Bring to a simmer and cook for 20-25 minutes, until most of the liquid has evaporated. Season to taste with salt and pepper.
4.
Bring a large pan of lightly salted water to the boil and cook the pasta according to the instructions on the packet, until tender.
5.
Drain the pasta well and divide between 4 warmed serving dishes and top with the sauce.
6.
Sprinkle with the cheese and garnish with thyme.
