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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions, omitting salt and fat. Drain. | 2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, celery, carrots & zucchini; cook over medium heat until onions are carmalized and other vegetables are softened. Puree with immersion blender or blender. | 3. Add meat and cook until browned, stirring until it crumbles. Drain. | 4. Return meat mixture to pan; add cooked pasta, cooked veggies and remaining ingredients. Cook 10 minutes or until thoroughly heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	6	ounces	uncooked	117.3669	17.0097	2.6195	3.9292
cooking spray				-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
zucchini	1	cup	chopped	21.08	3.8564	1.5004	0.3968
mushroom	1	cup	sliced	-	-	-	-
bell pepper	1	cup		302.6007	0.0	67.3202	1.7
	3/4	lb	ground	302.6007	0.0	67.3202	1.7
spaghetti sauce	1	jar		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
oregano	1/2	teaspoon	ground	1.325	0.3446	0.045	0.0214
beef broth	2	cans	reduced sodium	60.9	0.348	9.918	1.9140000000000001
kidney bean	1	can		80.0	11.3103	11.5862	1.3793

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