Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 1.5 lb (675 g ) of lean ground beef , at room temperature
- 2 large egg whites, at room temperature
- 1 can (28 oz / 800 g) of stewed San Marzano or Roma ( Italian ) tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 6 cloves of garlic , peeled
- 2 Tbsp olive oil
- Bay leaf
- Oregano
Directions
Put a thick-bottomed pot over a medium-low heat with the oil and garlic.
As the pot warms up, mix the beef and egg whites into a homogeneous paste.
Stir the garlic cloves in the warming oil until the fragrance can be noted.
Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.
Add the tomato paste and stir before adding the stewed tomatoes.
Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.
Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.
Season according to taste, taking in consideration the salt content of the tomato products.
Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done.