Spaghetti Bolognese
Good nutritional profile
Паста с мясным томатным соусом.
Спагетти болоньезе — паста с мясным томатным соусом, часто с луком, чесноком и травами. Даёт белок, ликопин из томатов и сложные углеводы. Для полезного варианта — нежирное мясо и цельнозерновая паста.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6g | 10.7% |
| Fat | 4g | 5.7% |
| Carbs | 16g | 5.3% |
| Simple Sugars | 5.6g | Estimate |
| Complex Carbs | 8.4g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 70g | 2.8% |
| Calories | 120 | 5.3% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.4 | g | 7.0% |
| Monounsaturated | 1.6 | g | 6.4% |
| Polyunsaturated | 1 | g | 7.7% |
| Omega-3 | 0.3 | g | Estimate |
| Omega-6 | 0.7 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
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Values per 100 g
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Allergens
Derived from the name and ingredients; may be incomplete.
Recipe
See full recipeIngredients
- Spaghetti 400 g
- Ground beef 400 g
- Passata or chopped tomatoes 500 g
- Tomato paste 2 tbsp
- Onion, chopped 1
- Carrot, finely diced 1
- Celery stalk, finely diced 1
- Garlic cloves, minced 2
- Red wine 100 ml
- Olive oil 2 tbsp
- Dried oregano and bay leaf 1 tsp
- Parmesan, salt and pepper to serve
Instructions
- 1
Heat the olive oil and gently soften the onion, carrot, celery and garlic.
- 2
Add the beef and cook over high heat, breaking it up, until browned.
- 3
Stir in the tomato paste, then pour in the wine and let it reduce.
- 4
Add the passata, herbs and a splash of water, then simmer gently for at least 45 minutes until rich and thick, seasoning to taste.
- 5
Meanwhile cook the spaghetti in salted boiling water until al dente and drain, reserving a little pasta water.
- 6
Toss the pasta with the sauce, loosening with pasta water if needed.
- 7
Serve topped with grated Parmesan.