Red Sauce with Ground Meat
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 100 grams Celery root
- 2 Tbsps olive oil
- 30 grams Tomato paste
- 500 grams mixed Ground meat
- 400 grams diced Tomatoes (canned)
- 80 milliliters dry Red wine
- 200 milliliters Beef broth
- 2 bay leaves
- 1 organic lemon (zested)
- ½ tsp Red pepper flakes
- Nutmeg (freshly grated)
- 1 generous pinch sugar
- salt
- peppers
Preparation steps
1.
Step 1 and 2
2.
Peel onion and garlic and chop finely. Peel carrot and cut into very small cubes. Rinse celery, drain and pat dry and cut into very small cubes. Heat oil in a saucepan and sauté diced tomatoes.
3.
Step 3
4.
Add onion, garlic, carrot and celery to the pan. Add ground meat and fry together for about 5 minutes, stirring, until meat is crumbly.
5.
Step 4
6.
Add tomato paste, wine and broth to pan and stir. Add bay leaves and simmer for about 40 minutes over low heat.
7.
Step 5
8.
Rinse lemon in hot water, wipe dry and finely grate zest of about half of lemon into sauce. Add red pepper flakes, nutmeg and sugar to taste. To serve, season with salt and pepper.
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