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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In Dutch oven or large deep saucepan, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. | 2. Drain off any fat. | 3. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes. | 4. Add tomatoes and 3 cups water; bring to boil. | 5. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm (al dente), about 20 minutes. | 6. Sprinkle with Cheddar cheese and parsley. | ---------------------------------------------------------------------------

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
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tomato	796	ml	crushed	139.2902	30.8861	7.2673	1.2112
macaroni	2	cups		-	-	-	-
cheddar cheese	1/4	cup	shredded	-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185

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