
This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).
3.5 oz | tortiglioni, or penne | 1 1/3 cup | |
1/2 cup | Bolognese Meat Sauce | 4.2 fl.oz | |
1 1/2 tbsp | pasta cooking water | 0.8 fl.oz | |
1 tsp | extra virgin olive oil | 0.2 fl.oz | |
4 tsp | Parmesan cheese [optional] | 0.2 oz | |
1 pinch | salt [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (140 g)
Amount % Daily Value |
Calories 290 |
Fat 8 g 12 % |
Saturated
2.1 g
10 % |
Cholesterol 20 mg |
Sodium 170 mg 7 % |
Carbohydrate 41 g 14 % |
Fibre 3 g 11 % |
Sugars 3 g |
Net Carbs 38 g |
Protein 13 g |
Vitamin A 16 % |
Vitamin C 7 % |
Calcium 3 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 2 ½ |
Vegetables | ½ |
Milk and Alternatives | 0 |
Meat and Alternatives | 1 |
Fats | 1 ½ |