4 Serves
70 Mins
30 g
85 g
20 g
Finely dice the onion, carrots, and celery to create the aromatic base.
Ingredients, vitamins, and health benefits
Onion
Carrots
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MalaysianVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
82 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
557 mg / 1,250 mgPotassium
955 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat and sauté the diced vegetables until softened.
Add the ground beef to the Dutch oven, browning it thoroughly while breaking it apart with a spatula.
Stir in the tomato paste and beef stock, then season with salt and pepper. Cover and simmer on low heat to develop the flavors.
Cook the whole wheat tagliatelle in a large pot of boiling salted water until al dente, then drain and toss with the prepared ragù.
Celery
Olive Oil
Ground Beef
Salt
Black Pepper
Tomato Paste
Beef Stock
Whole Wheat Tagliatelle
Vitamin A
286 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
82 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
557 mg / 1,250 mgPotassium
955 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
10
g61
g6
g
Italian
ItalianZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
29 µg / 55 µg