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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown ground beef in a skillet,. Do not break up the meat; you'll want small chunks of it in this ragout. Transfer meat to a 3-1/2 to 4-quart crockpot. Add the red pepper, garlic, broth, tomatoes with juice, salt and pepper. | 2. Cover and cook on LO heat for 7-9 hours. | 3. Turn crockpot to HI heat. Add the zucchini, carrots and onion 30 minutes before the pot is done. | 4. Prepare the polenta according to package directions. Serve meat over the top of the polenta with pesto garnish. Add basil leaves for trim. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
red pepper	1		cut sweet	1.25	0.2753	0.0584	0.0138
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
broth	3/4	cup		8.8125	2.256	0.0	0.0
tomato	1	can	stewed undrained	62.068999999999996	13.7631	3.2384	0.5397
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
zucchini	1		cut sliced	2.31	0.3421	0.2981	0.044000000000000004
onion	2		cut	88.0	20.548000000000002	2.42	0.22
carrot	3		cut	75.03	17.5314	1.7019	0.4392
polenta	1	package	refrigerated cooked	-	-	-	-
pesto sauce	6	tablespoons		395.01	9.535	9.2894	35.532
basil sprig				-	-	-	-

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