• low fat 2.34g 2.34%
  • low sat fat 0.59g 0.59%
  • med salt 121.51mg 0.12%
  • low sugar 2.69g 2.69%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

Sauce:
  1. Place tomatoes, carrot, parsnip, celery, mushrooms and parsley in a food processor and blend until finely chopped.
  2. Fry onion and garlic in oil until light brown.
  3. Add meat and fry lightly.
  4. Add processed vegetables and cook for 3 minutes.
  5. Add remaining sauce ingredients and mix.
  6. Bring to boil then simmer with lid on for approximately 20 to 30 minutes, stirring occasionally until sauce thickens.
Spaghetti:
  1. Bring water to boil.
  2. Add spaghetti and cook until al dente, about 12 minutes.
  3. Drain well. Place in serving dishes, top with meat sauce.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 466.85 100.00
Energy (kJ) 2368.03 507.24
Protein (g) 27.67 5.93
Total Fat (g) 10.93 2.34
- Saturated Fat (g) 2.76 0.59
- Polyunsaturated Fat (g) 1.66 0.36
- Monounsaturated Fat (g) 5.42 1.16
Cholesterol (mg) 31.88 6.83
Carbohydrate (g) 84.33 18.06
- Sugars (g) 12.55 2.69
Starch (g) 71.11 15.23
Water (g) 324.53 69.51
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 8.18 1.75
Thiamin (mg) 0.19 0.04
Riboflavin (mg) 0.26 0.06
Niacin (mg) 6.01 1.29
Niacin Equivalents (mg) 11.37 2.44
Vitamin C (mg) 23.21 4.97
Total Folate (ug) 90.57 19.40
Total Vitamin A Equivalents (ug) 336.04 71.98
Retinol (ug) 1.05 0.22
Beta Carotene Equivalents (ug) 2011.46 430.86
Sodium (mg) 567.25 121.51
Potassium (mg) 1165.94 249.75
Magnesium (mg) 79.64 17.06
Calcium (mg) 75.69 16.21
Phosphorus (mg) 394.88 84.58
Iron (mg) 4.19 0.90
Zinc (mg) 3.87 0.83

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