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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large heavy-bottomed pot. Saute carrots, celery and onions until the carrots have softened. Add ground beef and stir occasionally to break up the pieces. Add freshly ground pepper. | 2. When the beef is fully cooked and no longer pink, strain off the excess fat and discard. Add tomatoes and their juices. Add beans, stock, oregano, parsley, and pepper sauce. Stir in the tomato paste. Add the pasta. | 3. Simmer at least 20 minutes, and adjust seasonings to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
carrot	2/3	cup	Chopped	34.9867	8.1749	0.7936	0.2048
celery	2/3	cup	Chopped	10.7733	1.9998	0.4646	0.1145
onion	2/3	cup	Chopped	42.6667	9.9627	1.1733	0.1067
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
beef stock	8	cups		1370.88	149.3856	50.6016	64.7136
tomato	28	ounces	diced	142.8814	30.8783	6.9853	1.5876
red kidney bean	14	ounces		1309.7466	237.342	96.7228	0.9922
cannellini	14	ounces		353.0333	0.0	78.54	1.9833
oregano	2	teaspoons	Dried	5.3	1.3784	0.18	0.0856
parsley	3	teaspoons	Dried	1.35	0.2374	0.1114	0.0296
pepper sauce	1	teaspoon		78.2446	11.3398	1.7463	2.6195
tomato paste	3	ounces		69.7398	16.0827	3.6741	0.3997
pasta	4	ounces		78.2446	11.3398	1.7463	2.6195

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