Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
382
Calories
30g
Protein
16g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- ¾ pound 90% lean, ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- ¼ cup chopped carrot
- 1 x 16 ounce can chopped tomatoes with juice
- ¼ cup dry red wine
- 1 tablespoon chopped fresh basil or ½ teaspoon dried basil
- 2 teaspoons chopped fresh oregano or ½ teaspoon dried oregano
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
Directions
1
Brown the ground beef in a large nonstick skillet with the onion, garlic and carrot over medium heat; drain off the fat and return the beef and vegetables to the skillet.
2
Add the tomatoes with their liquid, the wine and the seasonings and herbs.
3
Cover and simmer for 40 to 45 minutes, stirring occasionally.
4
Stir in the tomato paste; simmer, uncovered, for 5 to 10 minutes, until slightly thickened.
Recipe sourced from
fandom