Spaghetti with Meat Sauce and Olives
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
682
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small carrot
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 200 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 50 milliliters Red wine
- 100 milliliters Vegetable broth
- ½ tsp thyme
- salt
- peppers
- 150 grams crushed Tomatoes (canned)
- 500 grams Spaghetti
- 100 grams green Olives (pitted, stuffed or unfilled to taste)
- 1 bunch Basil
Preparation steps
1.
Peel carrot and finely chop. Peel onion and garlic and finely chop. Heat oil, sauté onions and garlic until soft, then add carrots and sauté briefly. Add ground meat and cook until crumbly over high heat while stirring. Add tomato paste, wine and broth. Season with thyme, salt and pepper and stir in the crushed tomatoes. Simmer about 30 minutes, stirring occasionally, adding extra broth if necessary.
2.
Cook spaghetti according to package instructions in plenty of salted water until al dente.
3.
Cut the olives into pieces. Chop basil. Stir olives and 2/3 of the basil into the sauce and season with salt and pepper. Drain the pasta and mix with sauce. Transfer to plates and sprinkle with the remaining basil. Garnish with freshly ground pepper.
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