Ingredients
- 8 ounces white fresh pasta
- 1 floz olive oil
- 1⁄4 ounce garlic, minced
- 4 ounces onions, chopped
- 4 ounces shallow fried beef, minced
- 1 - 11⁄2 ounce lean prepared bacon
- 1⁄3 cup red wine
- 150 gram raw carrots, thinly sliced
- 2⁄3 ounce concentrated tomato puree
- 4 ounces red sweet pepper, cut julienne
- 1 ounce parmesan cheese
Instructions
- Add the oil to a large saucepan, heat to 300 F, and saute the onions
- After 2 minutes, add the garlic
- Keep on medium to high heat, and don't stir
- After 2 minutes more, add the beef
- Fry the bacon in a separate pan, on high heat
- Remove liquified fat when done
- Boil pasta in a medium pan, until al dente (~8 minutes )
- Drain when done
- Once the beef is done, add the carrots, sweet pepper and tomato puree
- Slowly add the wine as well, to not lower the temperature
- Let it simmer (but not boil) for 5 - 10 minutes
- Add the bacon to the large saucepan
- Serve with grated parmesan cheese
Nutritional Values
| Name | Quantity | Energy
(kCal) | Protein
(g) | Sugar
(g) | Fat
(g) |
|---|
| Pasta white fresh boiled | 226.8 g | 292.6 | 11.1 | 0.5 | 2.9 |
| Oil olive | 27.1 g | 243.8 | 0.0 | 0.0 | 27.1 |
| Garlic raw | 7.1 g | 11.2 | 0.5 | 0.1 | 0.0 |
| Onions boiled | 113.4 g | 39.7 | 1.1 | 3.4 | 0.2 |
| Minced beef shallow fried | 113.4 g | 375.4 | 34.5 | 0.3 | 26.2 |
| Bacon lean prepared | 35.4 g | 150.1 | 9.1 | 0.0 | 12.6 |
| Wine red | 78.7 g | 64.6 | 0.0 | 2.4 | 0.0 |
| Carrot winter raw | 150.0 g | 51.0 | 0.9 | 4.7 | 0.5 |
| Tomato puree concentrated tinned | 18.9 g | 16.4 | 0.9 | 2.4 | 0.0 |
| Sweet pepper red boiled | 113.4 g | 31.8 | 1.0 | 4.8 | 0.1 |
| Cheese 30+ average | 28.3 g | 81.8 | 8.6 | 0.0 | 5.2 |
| Total | 912.5 g | 1358.2 | 67.6 | 18.5 | 74.9 |
Computed using data from
NEVO online version 2019/6.0, RIVM, Bilthoven
Note that only ingredients with a specified unit are present here, and that the ingredients might not exactly match with those listed in the recipe.