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Spelt rigatoni in tomato cream sauce with minced meat

Spelt rigatoni in tomato cream sauce with minced meat

Preparation time:
90 min
Difficulty level:

Nutritional values:

60 g
43 g
46 g


Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Cayenne pepperCayenne pepper ⅓ Tablespoon
MozzarellaMozzarella 50 g
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 50 g
Herbs mixHerbs mix 1 Pinch(s)
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 50 g
Ground beef, minced meat, beef (organic quality)Ground beef, minced meat, beef (organic quality) 65 g
Cooked hamCooked ham 40 g
Tomatoes (strained)Tomatoes (strained) 125 g
Rigatoni, spelt (raw)Rigatoni, spelt (raw) 70 g


Step 1:
Prepare pasta as described on the package.
Step 2:
Dice the onions and finely chop the garlic. Clean and slice the mushrooms.
Step 3:
Heat some olive oil in a pot. Sauté the onions and the garlic in it. Add ground beef and sauté until crumbly. Sauté the mushrooms and add the pureed tomatoes.
Step 4:
Add cream and bring to a boil. Add spices and simmer the sauce over low heat for about 30 minutes. Stir again and again.
Step 5:
Add sliced ham and season the sauce again to taste. Place drained rigatoni in a baking dish and pour the sauce over it. Finally sprinkle the diced mozzarella on top.
Step 6:
Bake at 180 degrees (top-bottom heat) on the middle shelf for about 30 minutes.

Macronutrient distribution:

The recipe Spelt rigatoni in tomato cream sauce with minced meat is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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