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Spaghetti with Meat Sauce

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Spaghetti with Meat Sauce
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
683
calories
Calories

Healthy, because

Even smarter

Nutritional values

Pasta with minced meat sauce is and remains the undisputed classic among pasta dishes! The dish manages without wine, instead the meat broth provides the necessary pep. Rasped carrots and celery not only make the sauce nice and creamy, but together with the paprika they also provide plenty of vitamins, minerals and secondary plant substances.

You want to precook? No problem! The minced meat sauce can be kept in the refrigerator for 2-3 days or you can cook it right away and freeze the sauce. Simply put the cooled sauce into freezer bags and freeze it lying flat. This guarantees an even and fast freezing through. This also works wonderfully in flat tins.

1 serving contains
(Percentage of daily recommendation)
Calorie683 cal.(33 %)
Protein40 g(41 %)
Fat19 g(16 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K11.1 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin18 mg(150 %)
Vitamin B₆0.7 mg(50 %)
Folate76 μg(25 %)
Pantothenic acid1.1 mg(18 %)
Biotin9 μg(20 %)
Vitamin B₁₂5.5 μg(183 %)
Vitamin C64 mg(67 %)
Potassium1,102 mg(28 %)
Calcium68 mg(7 %)
Magnesium109 mg(36 %)
Iron5.4 mg(36 %)
Iodine16 μg(8 %)
Zinc8.2 mg(103 %)
Saturated fatty acids8.1 g
Uric acid225 mg
Cholesterol75 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
400 grams Spaghetti
1 onion
2 garlic cloves
1 small carrot (finely grated or diced)
500 grams Ground beef
1 tsp oregano
3 Tbsps Tomato paste
¼ l Red wine
350 milliliters Beef broth (from the jar)
1 red Bell pepper
salt
peppers
How healthy are the main ingredients?
Tomato pasteoreganooniongarlic clovecarrotsalt

Preparation steps

1.

Peel onion and garlic and chop finely. Heat 1 tablespoon oil in a pan and saute both until translucent. Remove the cooked onion and garlic from the pan and keep aside.

Sauté the ground beef in remaining oil until crumbly. Add in the onion, garlic, carrot, oregano and tomato paste. Season with salt and pepper. Add in the red wine and broth and simmer for 30 minutes.

Rinse, dry, halve and remove seeds and ribs from the red bell pepper and chop finely. Add the chopped bell pepper into the last 10 minutes of the sauce.

2.

Cook the spaghetti in plenty of salted water according to the package directions. Drain and mix the spaghetti with the sauce. Serve.