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Rigatoni med kødboller og tomatsauce

Rigatoni med kødboller og tomatsauce
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Næringsindhold

Pr. portion på 430 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 760 kcal
38% DV
Fedt i alt 33.0g
51% DV
Enkeltumættede fedtsyrer15.0g
Flerumættede fedtsyrer5.0g
Mættede fedtsyrer10.0g
Transfedtsyrer0.7g
Kulhydrat i alt 86.0g
29% DV
Kostfibre6.0g
Stivelse73.0g
Sukkerarter7.0g
Protein 28.0g
56% DV
Animalsk protein28.0g

Om

En stor tallerken rigatoni med flere kødboller og en lille portion tomatsauce. Retten er rig på kulhydrater med et moderat indhold af protein og fedt og sandsynligvis også ret salt.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin9.0mcg30%
Cholin78.0mg14%
Folat145.0mcg36%
Niacin6.8mg43%
Pantothensyre1.4mg28%
Riboflavin0.4mg31%
Thiamin0.5mg42%
Vitamin A85.0mcg9%
Vitamin B121.6mcg67%
Vitamin B60.3mg21%
Vitamin C8.0mg9%
Vitamin D0.4mcg2%
Vitamin E2.1mg14%
Vitamin K12.0mcg10%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium72.0mg7%
Kobber260.0mcg29%
Jern4.8mg27%
Magnesium52.0mg12%
Fosfor290.0mg41%
Kalium620.0mg13%
Selen38.0mcg69%
Natrium980.0mg43%
Zink4.6mg42%

Rigatoni med kødboller og tomatsauce

En klassisk pastaret med rigatoni vendt i en enkel tomatsauce og serveret med kødboller. Den er fyldig, velsmagende og bliver bedst afsluttet med lidt sort peber.

Ingredienser


  • 180 g rigatoni

  • 140 g kødboller

  • 90 g tomatsauce

  • 8 g vegetabilsk olie

  • 4 g løg, finthakket

  • 3 g hvidløg, finthakket

  • 3 g salt

  • 2 g sort peber


  • Samlet vægt: 430 g

    Fremgangsmåde


  • 1. Bring en gryde med saltet vand i kog, og kog rigatoni al dente. Hæld vandet fra grundigt.

  • 2. Varm den vegetabilske olie op på en pande ved middel varme. Tilsæt løget, og steg det, til det er blødt.

  • 3. Tilsæt hvidløget, og steg kort, til det dufter.

  • 4. Rør tomatsaucen i, og lad den simre i et par minutter. Smag til med salt og sort peber.

  • 5. Tilsæt kødbollerne til saucen, og varm dem igennem, til de er helt gennemvarme.

  • 6. Vend den kogte rigatoni med saucen og kødbollerne, og servér straks.


  • Forberedelsestid og tilberedningstid


  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 20 minutter


  • Nyttige tips


  • Kog ikke pastaen for længe; den skal forblive fast nok til at holde på saucen.

  • Lad saucen simre forsigtigt, så hvidløget ikke brænder på.

  • Hvis saucen bliver for tyk, kan du spæde den op med en lille smule pastavand.
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