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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 the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned. | 2. Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart. | 3. Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper. | 4. In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through. | 5. Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rapeseed oil	2	teaspoons		178.0	0.0	39.6	1.0
onion	1		chopped	64.0	14.944	1.76	0.16
celery rib	1		chopped	178.0	0.0	39.6	1.0
garlic clove	2		chopped	178.0	0.0	39.6	1.0
beef	150	g	diced	175.5	0.0	34.605	4.035
stock beef cube	250	ml		178.0	0.0	39.6	1.0
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
tomato juice	400		chopped	24773.6132	5144.1679	1238.6807	422.6087
cauliflower floret	200	g		178.0	0.0	39.6	1.0
extra virgin olive oil	1	teaspoon		178.0	0.0	39.6	1.0
streaky bacon	1	slice	smoked chopped	178.0	0.0	39.6	1.0
romaine lettuce heart	1/2		chopped	178.0	0.0	39.6	1.0
pea	30	g		12.6	2.265	0.84	0.06
basil				-	-	-	-

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