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Tagliatelle Bolognese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.1236
Energy (kCal)1076.8897
Carbohydrates (g)33.0277
Total fats (g)59.098
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet saute' onion,carrot,celery and green pepper in water and the Vermouth until onion is translucent. Remove with a slotted spoon and set aside. | 2. Brown ground beef in the same pan, add more vermouth if desired. Drain beef. Add vegetables,tomato sauce,garlic,bay leaf,bouillon,salt and pepper. Gently simmer uncovered for 30 minutes. Meanwhile cook pasta according to package instructions.DO NOT OVER COOK Pasta! | 3. Discard bay leaf. Put pasta in a hot serving dish; pour meat sauce into center of the pasta. Sprinkle with Parmesan cheese. Serve Hot! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    green pepper 1/2 chopped 14.9 3.4568 0.6407 0.1267
    water 2 tablespoons 0.0 0.0 0.0 0.0
    vermouth 1 tablespoon 18.9125 0.0 4.2075 0.1062
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    tomato sauce 2 cans - - - -
    garlic clove 1 -2 minced 0.0 0.0 0.0 0.0
    bay leaf 1 - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    beef bouillon 1 cup 16.8 0.096 2.736 0.528
    tagliatelle pasta noodle 3/4 18.9125 0.0 4.2075 0.1062
    parmesan cheese 1/4 - 1/2 cup 0.0 0.0 0.0 0.0

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



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