Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
1041
Calories
71g
Protein
55g
Fat
64g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- 2 cans (each 28 oz.) whole peeled tomatoes
- 2 Tbs. extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 3 oz. finely ground beef
- 3 oz. finely ground veal
- 3 oz. finely ground pork
- Salt and freshly ground pepper, to taste
- Freshly grated nutmeg, to taste
- 1 bag (17.5 oz.) anelletti pasta
- 2 Tbs. chopped fresh flat-leaf parsley or 10
- fresh basil leaves, coarsely chopped
- 1 cup freshly grated Parmigiano-Reggiano
- cheese
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