Spaghetti with Meat Sauce
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.
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,102 mg | (28 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
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.
Cook the spaghetti in plenty of salted water according to the package directions. Drain and mix the spaghetti with the sauce. Serve.
