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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large nonstick skillet over medium-high heat, cook beef, carrots, onion, celery and salt, stirring occasionally, until browned, 6-7 minutes. If desired add wine; cook 1 minute. Stir in sauce and tomatoes. | 2. Cover; bring to boil. Over low heat, cook 30 minutes or until vegetables are tender. Meanwhile, cook pasta according to package directions. Stir peas into sauce; cook until heated through, about 2 minutes. Drain pasta; transfer to serving bowl. Top with sauce and sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
carrot	2	cup	chopped	104.96	24.5248	2.3808	0.6144
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery rib	1	cup	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
red wine	1/2	cup		-	-	-	-
marinara sauce	1	jar		-	-	-	-
tomato basil oregano garlic	1	can	diced	-	-	-	-
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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