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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a 3-quart lidded sauté pan or pot over medium-high heat. | 2. Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease. | 3. Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic. | 4. Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time). | 5. Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente." | 6. When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta. | 7. After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce – use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal. | 8. Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
thyme	1/2	tablespoon	dried	1.212	0.2934	0.0667	0.0202
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	5 -6		minced	-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
penne pasta	8	ounces		845.88	170.2476	29.7312	3.4428
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
red wine	1 -2	ounce		0.0	0.0	0.0	0.0
mozzarella cheese	4	ounces	shredded	367.4094	30.8669	15.3768	20.2642
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
basil			shredded	0.6095	0.0702	0.0835	0.017

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