Spaghetti with Ground Meat Sauce and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 956 cal. | (46 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,633 mg | (41 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 350 grams mixed Ground meat
- 2 Tbsps Tomato paste
- 150 milliliters dry Red wine
- 100 milliliters Vegetable broth
- 500 grams pureed Tomatoes
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 100 grams Kidney beans
- 3 Tomatoes
- 1 ripe Avocado
- 1 splash Lime juice
- 500 grams Spaghetti
- 100 grams Sour cream
- 75 grams freshly grated Parmesan
- 1 Tbsp fresh Coriander
Preparation steps
Peel the onion and garlic, and chop finely. Heat oil in a saucepan and saute the onion and garlic in it until translucent. Add the ground meat and fry until crumbly. Add the tomato paste and pour in the red wine and the vegetable broth. Stir in the pureed tomato and oregano, and season with salt and pepper. Simmer over medium heat for 20-25 minutes.
Drain the kidney beans, add to the ground meat sauce and simmer for another 5 minutes.
Meanwhile, blanch the tomatoes for 1-2 minutes in a pot of boiling water, remove the tomatoes with a slotted spoon, peel under running water and cut the pulp into small cubes. Peel the avocado, halve, remove the pit, and dice the pulp. Put the tomato cubes and avocado cubes into a small bowl and sprinkle with lime juice.
Cook the spaghetti in boiling salted water until al dente. Drain and place on a warm plate. Serve the spaghetti with the ground meat sauce, a dollop of sour cream and tomato-avocado salsa. Garnish with Parmesan and cilantro leaves.
