Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 lb rigatoni pasta
- 1 lb lean ground beef (at least 90% lean)
- 1 1/2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 4 cups canned diced tomatoes in tomato puree
- 6 tablespoons grated parmesan cheese
- 1/2 lb mozzarella cheese, shredded
- =
Directions
In large pan heat oil& butter over low heat.
Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
Add wine and cook until almost evaporated, about 5 minutes.
Add tomatoes with juices and simmer covered for 30 minutes.
Stir in parmesan and continue to cook.
Preheat oven to 350, and lightly grease 3 quart baking dish.
In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
Drain, toss pasta with meat sauce.
Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
Bake until pasta is hot, about 20 minutes.