Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
535
Calories
30g
Protein
30g
Fat
34g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tsp. minced fresh rosemary
- 3/4 lb. ground beef
- 1/2 cup dry red wine
- 3 Tbs. tomato paste
- 2 1/2 cups canned whole plum tomatoes,
- chopped, with juices
- 2 Tbs. plus 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more,
- to taste
- 1 lb. penne or rigatoni
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes