Fetuccini Bolognese
60 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Egg fettuccine
0.4 kg
Bolognese
1.0 kg
Grated cheese
0.05 kg
Table salt
3.75 g
Sunflower oil
0.013 l
Leek
0.4 ud
Minced meat
0.2 kg
Table salt
3.75 g
Dried thyme leaves
0.5 g
Dried oregano
0.5 g
Red wine
0.1 l
Sunflower oil
0.025 l
Tomato sauce
0.75 l
Elaboration
- For the cooked fettuccine.
- For the bolognese.
HOW TO SERVE
- Pour 1.5 dl of tomato sauce per portion, then mix well.
- Sprinkle over with grated cheese.
- Cook au gratin and heat up in the oven.
Nutritional information (1 portion)
Energy
610.6
kcal
Carbohydrates
64.44
g
Proteins
23.55
g
Lipids
26.37
g
Fiber
8.0
g
Saturates
6.81
g
Monounsaturated fatty acids
8.07
g
Polyunsaturated fatty acids
8.91
g
Cholesterol
57.66
mg
Calcium
330.12
mg
Iron
5.2
mg
Zinc
2.61
mg
Vitamin A
169.85
ug
Vitamin C
59.1
g
Folic acid
116.58
ug
Salt (Sodium)
742.02
mg
Sugars
7.64
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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