Bolognese
60 min
Allergens:
Ingredients for 5 portions
Calculate portions
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
BEFORE COOKING
- Brunoise an onion, a leek and a carrot.
- Mince the beef using the mincer.
PREPARATION
- Make a tomato sauce.
- Poach the vegetables, add minced beef and sauté.
- Add some red wine, let to reduce and season.
- Stir in the tomato sauce (1.5 dl per serving)
Nutritional information (1 portion)
Energy
266.5
kcal
Carbohydrates
11.54
g
Proteins
9.15
g
Lipids
18.58
g
Fiber
4.8
g
Saturates
4.61
g
Monounsaturated fatty acids
6.42
g
Polyunsaturated fatty acids
6.79
g
Cholesterol
23.65
mg
Calcium
184.78
mg
Iron
4.01
mg
Zinc
1.41
mg
Vitamin A
127.95
ug
Vitamin C
59.1
g
Folic acid
111.38
ug
Salt (Sodium)
330.95
mg
Sugars
5.59
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed