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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pot and fry the onions till just coloured. Add the beef and spices and cook for 5 minutes. | 2. Add the tomato puree and fill the empty tin with tomato juice, add to the pot. Now half fill the tin with water and top it up with red wine and add to the pot. | 3. Stir in the herbs and chicken stock cube. Bring to the boil, turn heat to low and cook for at least one hour. The longer you cook it the more intense the flavour will be. | 4. Remove from the heat and tear the basil leaves and stir them into the sauce. | 5. Boil pasta in boiling salted water, drain the pasta, add a knob of butter and serve with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	60.0	14.01	1.65	0.15
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1/2	teaspoon	ground	-	-	-	-
tomato puree	170			1009.375	238.5312	43.8281	5.5781
tomato juice				-	-	-	-
water				-	-	-	-
red wine				-	-	-	-
herb	2	teaspoons	mixed	-	-	-	-
chicken stock cube	1			-	-	-	-
basil leaf	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.