Meat Pasta Kabsa

ارسلان مرتضویCuoco

Ingredienti

• Carne
  1 kilogram
• Pasta, Shell
  750 grams
• Sale
  1 tablespoon
• Salsa di pomodoro
  1 teaspoon
• Carrots, diced small
  3 pieces
• Large Potato, diced large
  1 piece
• Spezie
  1 teaspoon
• Spezie per carne
  1 teaspoon
• Meat Stock Cube, Maggi
  1 cube
• Tomatoes, crushed
  5 pieces
• Peperoncino verde
  5 pieces
• Garlic Cloves, crushed
  4 cloves
• Medium Onion, chopped
  2 pieces
• Olio d'oliva
  2 tablespoons
• Water, boiling
  1 liter

Passi

1. 1

   In a pot over the heat, add the onion and green chili with the oil and stir until browned.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Add the meat with the onion and leave on high heat, stirring until browned, then add the spices, meat spices, and garlic, stirring until fragrant.

   5 min
3. 3

   Add the tomatoes, sauce, and Maggi, then cover with water and let it cook until the meat is three-quarters cooked.

   5 min
4. 4

   Add the potatoes and carrots and let them cook until half done, then add the pasta and let it cook while stirring occasionally, then serve.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Carneper 100g

Energia250 kcal

Proteine20 g

Grassi totali15 g

Saleper 100g

Ceneri100 g

Salsa di pomodoroper 100g

Energia50 kcal

Proteine1.5 g

Grassi totali0.2 g

Carbohydrate10 g

Zuccheri totali3 g

Fibre alimentari1 g

Spezieper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari25 g

Spezie per carneper 100g

Energia350 kcal

Proteine12 g

Grassi totali5 g

Carbohydrate60 g

Fibre alimentari20 g

Zuccheri totali5 g

Peperoncino verdeper 100g

Energia20 kcal

Proteine1 g

Grassi totali0.2 g

Carbohydrate4.7 g

Zuccheri totali2 g

Fibre alimentari1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag