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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 saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened. | 2. Add garlic and tomato paste and cook, stirring, for 2 minutes, then increase heat to medium, add wine and allow to bubble for 2-3 minutes. | 3. Add rosemary, bay leaf, passata and stock, reduce heat to low and cook for 10 minutes. Add beans and cook for a further 5 minutes, adding more stock or water if the sauce is too thick. | 4. Stir through parsley and season. | 5. Meanwhile, cook spaghetti in a large pan of boiling, salted water until al dente. | 6. Drain, toss through sauce and serve with parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stick	chopped	-	-	-	-
garlic clove	2		crushed	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red wine	1	cup		-	-	-	-
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
bay leaf	1			-	-	-	-
passata tomato	1 1/4	1/4	sieved	-	-	-	-
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
bean	2		canned drained rinsed mixed	160.0	22.6207	23.1724	2.7586
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
spaghetti	1			8.7883	1.9589	0.1814	0.1616
parmesan cheese			Shaved	-	-	-	-

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