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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a heavy-based saucepan. Brown beef in batches over high heat and remove from pan. Reduce heat, add carrots, celery, onion and garlic. Cook for 5 minutes. | 2. Add wine, bring to boil and scrape base of pan to loosen sediment. Cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. Season to taste. Cover and cook over low heat for about 1 1/2 hours or until beef is tender. | 3. When ready to serve, bring a large pan of salted water to the boil. Add fettuccine and cook according to packet instructions. Drain and return to pan with butter and parsley. Toss until butter has melted. Divide between serving plates and spoon over sauce. | ---------------------------------------------------------------------------

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
beef gravy	750	g	cut	397.5	36.075	28.125	17.7
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		crushed	445.0	0.0	99.0	2.5
red wine	1 1/2	1/2		-	-	-	-
tomato	800	g	diced	144.0	31.12	7.04	1.6
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
bay leaf	2			-	-	-	-
fettuccine pasta	500	g		445.0	0.0	99.0	2.5
butter	20			1710.0	78.57	53.43	144.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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