Whole-wheat macaroni with spicy pasta sauce, mushrooms and minced meat
Preparation time
-
Cooking time
20 min
Dietary preference
Meat
Difficulty
Easy
Region
Servings
4
In this recipe
Preparation method
- Cook the whole-wheat macaroni according to the instructions on the packet. Drain the macaroni.
- Clean and quarter the mushrooms. Heat Bertolli olive oil in a large frying pan or wok. Fry the minced beef in it for 5 minutes, stirring with a fork or spatula, so that the mince is divided into pieces. Sprinkle the minced meat with some salt and pepper.
- Add the mushrooms and fry for 3 minutes. Stir in the Bertolli pasta sauce Alle Erbe and heat the sauce for 5 minutes.
- Remove the basil leaves from the stalks. Chop the stalks and stir them into the sauce. Mix the macaroni with the sauce. Divide the macaroni among 4 warm plates and sprinkle the basil leaves on top.
Ingredients
- 400 g whole-wheat macaroni
- 250 g mushrooms
- 3 tbsp Bertolli olive oil classico
- 300 g minced beef
- 1 Bertolli Alle Erbe pasta sauce in bag a 500g
- 3 basil sprigs
View the nutritional value
| Energy | 701 kJ (167 kcal) |
| Protein | 30,5 g |
| Carbohydrates | 84,0 g |
| Sugar | 13,5 g |
| Fibre | 5,5 g |
| Fat | 24,9 g |
| Saturated fat | 7,1 g |
| Salt | 0,55 g |
