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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of well-salted water to a boil over high heat. | 2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and 1/2 tsp salt. Cook, stirring frequently, until softened and just starting to brown (about 4 minutes). | 3. Add the meat, 1/2 tsp pepper and another 1/2 tsp salt and cook, stirring to break up the meat, until lightly browned and cooked through (about 4-5 minutes). | 4. Move the mixture to the side of the pan and carefully tilt the pan to pool any fat on the empty side. If necessary, spoon off all but about 2 tbsp. | 5. Add the egg noodles to the boiling water and cook until al dente (based on package directions). | 6. While the noodles are boiling, add the ketchup to the skillet and mash it on the bottom of the pan to brown it slightly (about 1 minute), before stirring it into the meat. Add the wine and cook, stirring and scraping the bottom of the skillet to loosen any browned bits, until most of the liquid has evaporated (about 2 minutes). | 7. Add the tomato juice and continue to cook, stirring occasionally, until the sauce thickens and clings to the meat (about 2 minutes). Season to taste with salt and pepper. Add the oregano and red pepper flakes, cook for 1 minute longer then remove from the heat. | 8. When the noodles are ready, reserve 3/4 cup of the water and then drain the pasta. | 9. Add the drained pasta to the sauce and stir to blend. If it looks a little dry, add a little of the pasta cooking water and serve topped with grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	28.0	6.537999999999999	0.77	0.07
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
black pepper			ground	-	-	-	-
ketchup	1/4	cup		-	-	-	-
red wine	3/4	cup		-	-	-	-
tomato juice	3/4	cup		30.9825	6.4334	1.5491	0.5285
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
red pepper flake	1	teaspoon	crushed	-	-	-	-
egg noodle	1	lb		1751.0439999999999	324.9919	64.5697	20.2464
parmesan cheese			grated	-	-	-	-

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