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Suggest a better descriptionSource: https://www.savorynothings.com/one-pot-rigatoni-bolognese/
1. Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
2. Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
3. Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
4.Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.
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Serving Size: 1 Serving (1230g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1161 | ||
Calories from Fat: 630 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 309.2mg | 95 % | |
Sodium 1605.5mg | 55 % | |
Potassium 2982.8mg | 78 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 27.7g | ||
Protein 95g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1161
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