Whole-wheat Pasta with Beef and Bell Pepper Tomato Sauce
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams Beef fillet
- 1 Red paprika
- 2 Vine tomatoes
- 500 grams Whole wheat tagliatelle
- salt
- 2 Tbsps vegetable oil
- 100 milliliters Red wine
- 200 grams pureed Tomatoes
- 100 grams Ajvar (red pepper sauce)
- freshly ground peppers
Preparation steps
1.
Peel the onion and garlic and finely chop. Cut the beef into bite-sized pieces. Rinse the bell pepper, quarter, remove the seeds and ribs and cut into bite-size pieces. Blanch the tomatoes, rinse in cold water, peel and coarsely chop. Cook the pasta in plenty of boiling salted water until al dente.
2.
Fry the beef in hot oil. Add the onions and garlic and cook them, too. Add the bell pepper pieces and sauté. Deglaze with the wine, pour in the tomato puree, stir in the ajvar, season with salt and pepper and toss in the tomato pieces. Drain the pasta and serve with the beef and sauce in deep plates.
