Recipes · Italian · Main Courses
Neapolitan Ragù
One serving has 646 kcal and 43 g protein, and at least a fifth of a woman's daily need of cobalamin (245%), zinc (186%), pyridoxine (88%), selenium (84%), niacin (78%) and copper (77%). Ready in 195 minutes.
- Preparation: 15 min
- Cooking: 180 min
- Makes: 1 serving (486 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free, High protein
- Contains: alcohol, beef, sulphite
Ingredients
- 200 g Beef chuck, raw
- 60 g Onions, raw
- 5 g Garlic, raw
- 150 g Tomato puree
- 15 g Tomato paste
- 40 g Wine, red
- 12 g Olive oil
- 3 g Basil, fresh
- 0.8 g Salt
- 0.2 g Black pepper
Method
- Season the beef and brown it well on all sides in the olive oil in a heavy pot; set aside.
- Add the onion and garlic to the pot and cook until softened.
- Return the beef, pour in the wine, and let it bubble until mostly evaporated.
- Stir in the tomato purée and tomato paste with a splash of water, cover and bring to a bare simmer.
- Cook very gently for 3 hours, turning the meat occasionally, until it is fork-tender and the sauce is deep red and thick.
- Season to taste, tear in the basil, and slice or shred the meat to serve with its sauce (the same sauce traditionally dresses pasta as a first course).
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 646 kcal | 31% |
| Carbohydrates | 24.8 g | |
| Water | 369 mL | |
| Fiber | 4.7 g | 16% |
| Protein | 42.5 g | 89% |
| Tryptophan | 0.47 g | |
| Threonine | 1.8 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3.2 g | |
| Lysine | 3.5 g | |
| Methionine | 1.1 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.8 g | |
| Histidine | 1.3 g | |
| Fat | 40.4 g | |
| Monounsaturated | 22.4 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.4 g | |
| Saturated | 13.5 g | |
| Trans-Fats | 1.7 g | |
| Cholesterol | 132 mg | |
| Calcium | 89 mg | 9% |
| Copper | 0.69 mg | 77% |
| Iron | 8 mg | 44% |
| Magnesium | 93.1 mg | 30% |
| Manganese | 0.6 mg | 33% |
| Phosphorus | 471 mg | 67% |
| Potassium | 1,639 mg | 35% |
| Selenium | 46.4 µg | 84% |
| Sodium | 779 mg | |
| Zinc | 14.9 mg | 186% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 10.8 mg | 78% |
| Pantothenic acid (vitamin B5) | 2.1 mg | 41% |
| Pyridoxine (vitamin B6) | 1.1 mg | 88% |
| Folate (vitamin B9) | 38.3 µg | 10% |
| Cobalamin (vitamin B12) | 5.9 µg | 245% |
| Choline | 169 mg | 40% |
| Vitamin A | 66.4 µg | 9% |
| Vitamin C | 25.7 mg | 34% |
| Vitamin D (D2 + D3) | 10 IU | 2% |
| Vitamin E | 5.7 mg | 38% |
| Vitamin K | 30.3 µg | 34% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
7.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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