Pasta Bolognese
Cette recette est en anglais. Les valeurs nutritionnelles et les questions sont traduites.
This rich red sauce combines ground beef, carrots, celery, onion, and tomatoes with a touch of milk for added creaminess. This sauce is slow simmered and del.
· Cuisson : 105 min
Ingrédients
- 1 tablespoon vegetable oil valeurs nutritionnelles
- 1 carrot (scrubbed and diced into 1/4-inch pieces) valeurs nutritionnelles
- 1 celery stalk (chopped into 1/4-inch pieces) valeurs nutritionnelles
- 1 yellow onion (peeled and chopped into 1/4 inch pieces) valeurs nutritionnelles
- 3/4 pound lean ground beef (80-85% lean) valeurs nutritionnelles
- 1 cup water
- 2 cans 14.5-ounce low-sodium crushed or diced tomatoes (including liquid) valeurs nutritionnelles
- 1/4 cup low-sodium tomato paste
- 1 cup 2% milk valeurs nutritionnelles
- 8 ounces whole wheat pasta valeurs nutritionnelles
- 1/4 cup grated Parmesan cheese valeurs nutritionnelles
Les liens « valeurs nutritionnelles » mènent à l'aliment générique le plus proche sur FoodFactly, pour 100 g.
Valeurs nutritionnelles par portion
| Nutriment | Par portion | % DV |
|---|---|---|
| Calories | 297 kcal | |
| Lipides totaux | 6 g | 8 % |
| Acides gras saturés | 2 g | 10 % |
| Cholestérol | 23 mg | 8 % |
| Sodium | 114 mg | 5 % |
| Glucides totaux | 47 g | 17 % |
| Fibres alimentaires | 8 g | 29 % |
| Sucres totaux | 3 g | |
| Sucres ajoutés | 0 g | 0 % |
| Protéines | 16 g | 32 % |
| Vitamine D | 0 µg | 0 % |
| Calcium | 121 mg | 9 % |
| Fer | 3 mg | 17 % |
| Potassium | 290 mg | 6 % |
Analyse nutritionnelle par portion publiée par l'USDA avec la recette. % VQ : pourcentage de la valeur quotidienne de la FDA pour les adultes.
Préparation
Bolognese Sauce
- Put skillet on the stove over medium heat and when it is hot, add oil.
- Add carrot, celery, and onion and cook about 10 minutes, stirring occasionally, until the vegetables begin to brown.
- Raise the heat to high. Pinch off tablespoon-sized pieces of the beef and add a few at a time, stirring well between additions. Cook, breaking the meat apart until it is no longer raw, starts to give off liquid, and no longer clumps together, about 10 minutes.
- Add the water, tomatoes, and tomato paste, stirring well. Cook about 10 minutes until the sauce begins to thicken.
- Slowly stir in the milk, a little bit at a time. Turn the heat down to low and cook 45 minutes until all the liquid has been absorbed.
Pasta
- Fill a large pot halfway with water. Bring it to a boil over high heat.
- Add the pasta and about 12 minutes cook until just tender.
- Drain the pasta and divide into 4 bowls.
- Top each bowl with about 3/4 cup Bolognese and sprinkle with 1 tablespoon Parmesan cheese.
- Serve right away.
Remarques
One portion equals 1 cup cooked pasta + 3/4 cup sauce. Freeze leftover sauce for up to 1 month. Learn more about: Carrots Celery Onions Tomatoes
Source
USDA Center for Nutrition Policy and Promotion
Publiée sur USDA MyPlate Kitchen (www.myplate.gov/recipes/pasta-bolognese, fermé par l'USDA en janvier 2026 ; copie archivée). Une œuvre du gouvernement fédéral des États-Unis, dans le domaine public.
Informations nutritionnelles générales, pas un avis médical.