Recipes · Italian · Pasta
Pasta alla Genovese
One serving has 858 kcal and 41 g protein, and at least a fifth of a woman's daily need of selenium (156%), cobalamin (151%), zinc (131%), thiamin (95%), niacin (87%) and phosphorus (78%). Ready in 200 minutes.
- Preparation: 20 min
- Cooking: 180 min
- Makes: 1 serving (561 g)
- Difficulty: Medium
- Diets: High protein
- Contains: alcohol, beef, celery, dairy, gluten, sulphite
Ingredients
- 120 g Beef chuck, raw
- 250 g Onions, raw
- 20 g Carrots, raw
- 20 g Celery, raw
- 12 g Olive oil
- 30 g Wine, white
- 10 g Tomato paste
- 0.2 g Bay leaves
- 0.2 g Black pepper
- 0.5 g Salt
- 8 g Pecorino Romano cheese
- 90 g Pasta, dry
Method
- Slice the onions thinly and finely dice the carrot and celery.
- Heat the olive oil in a heavy pot and brown the beef chuck all over in one piece (or in large chunks).
- Add the onions, carrot and celery, season with salt and pepper, and stir well to coat in the fat.
- Pour in the white wine and let it bubble for a minute, then add the tomato paste and bay leaf.
- Cover and cook over the lowest possible heat for 3 hours, stirring occasionally and adding a splash of water if it looks dry, until the onions have completely broken down into a thick, sweet, amber sauce and the meat is falling-apart tender.
- Shred or dice the meat back into the sauce and check the seasoning.
- Cook the pasta in salted boiling water until al dente, then toss through the sauce and serve with the pecorino romano grated over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 858 kcal | 41% |
| Carbohydrates | 96.3 g | |
| Water | 384 mL | |
| Fiber | 8.5 g | 29% |
| Protein | 40.8 g | 85% |
| Tryptophan | 0.5 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.6 g | |
| Leucine | 3.1 g | |
| Lysine | 2.6 g | |
| Methionine | 0.87 g | |
| Cystine | 0.52 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.8 g | |
| Histidine | 1.2 g | |
| Fat | 32.6 g | |
| Monounsaturated | 17.7 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.4 g | |
| Saturated | 10.5 g | |
| Trans-Fats | 1 g | |
| Cholesterol | 87.5 mg | |
| Calcium | 200 mg | 20% |
| Copper | 0.5 mg | 56% |
| Iron | 6.8 mg | 38% |
| Magnesium | 111 mg | 36% |
| Manganese | 1.3 mg | 73% |
| Phosphorus | 547 mg | 78% |
| Potassium | 1,210 mg | 26% |
| Selenium | 86 µg | 156% |
| Sodium | 453 mg | |
| Zinc | 10.5 mg | 131% |
| Thiamin (vitamin B1) | 1 mg | 95% |
| Riboflavin (vitamin B2) | 0.7 mg | 64% |
| Niacin (vitamin B3) | 12.1 mg | 87% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 0.97 mg | 75% |
| Folate (vitamin B9) | 278 µg | 69% |
| Cobalamin (vitamin B12) | 3.6 µg | 151% |
| Choline | 116 mg | 27% |
| Vitamin A | 192 µg | 27% |
| Vitamin C | 22.6 mg | 30% |
| Vitamin D (D2 + D3) | 7.6 IU | 1% |
| Vitamin E | 2.7 mg | 18% |
| Vitamin K | 20.4 µg | 23% |
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
4.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.