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Pork and Fennel Ragu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.08
Energy (kCal)1107.6202
Carbohydrates (g)49.3419
Total fats (g)82.8109
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. | 2. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes. | 3. Add tomato and broth, bring to a boil. | 4. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking spray - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    fennel 1 cup chopped 26.97 6.351 1.0788 0.174
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    salt 1/2 teaspoon - - - -
    red pepper flake 1/2 teaspoon crushed - - - -
    red pepper cayenne 1/4 teaspoon ground 1.431 0.2548 0.054000000000000006 0.0777
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    pork 8 ounces ground lean 852.768 0.0 31.5479 79.5388
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    chicken broth 1/2 cup low-sodium fat free 39.06 0.945 5.5692 1.3104
    rigatoni pasta 4 cups cooked uncooked - - - -

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



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