Tagliatelle With Veal Ragout

1. Cook tomatoes in a large pot over low heat for 15 minutes.

2. Stir in herbs and season to taste.

3. Cook pasta until al dente.

4. Meanwhile heat olive oil in pan.

5. Add garlic, veal and pepper to taste and fry for 1 1/2 minutes.

6. Reduce heat, add tomato sauce and pasta.

7. Toss well and check seasonings.

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Nutrient	Quantity
Total fats	1152.0097 g
Protein	2811.7124 g
Carbohydrates	28.9514 g
Energy	22285.3775 kCal
Fatty acids, total saturated 18:3 undifferentiated	10.6613 g
Water	11624.6073 g
Aspartic acid	0.9215 g
Calcium, Ca	16832.6986 mg
Lutein + zeaxanthin	137.7167 g
Fiber, total dietary	6.8153 g
Fatty acids, total saturated 22:0	1.3932 g
Carotene, beta	1943.115 g
Niacin	158.6407 mg
Vitamin A, RAE	4429.0776 g
Arginine	0.1676 g
Riboflavin	21.4778 mg
Tocopherol, beta	1.188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0124 g
Fatty acids, total saturated 20:1	3.3588 g
Glutamic acid	2.41 g
Sodium, Na	9725.6689 mg
Fatty acids, total saturated 16:1 undifferentiated	15.6845 g
Total lipid (fat)	1152.0097 g
Manganese, Mn	0.6598 mg
Fructose	0.023 g
Proline	0.1601 g
Fatty acids, total saturated 16:0	134.8063 g
Sucrose	0.0182 g
Choline, total	9258.8375 mg
Sugars, total	21.6763 g
Serine	0.1807 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	26.0987 g
Fatty acids, total saturated 20:4 undifferentiated	7.3667 g
Vitamin B-6	17.4608 mg
Selenium, Se	2382.2542 g
Ash	172.8824 g
Fatty acids, total saturated 18:1 undifferentiated	780.2192 g
Pantothenic acid	2.7208 mg
Phenylalanine	0.1786 g
Copper, Cu	35.922 mg
Betaine	1.2831 mg
Thiamin	17.3279 mg
Retinol	4250 g
Methionine	0.0571 g
Iron, Fe	207.9259 mg
Carbohydrate, by difference	28.9514 g
Phosphorus, P	25655.0737 mg
Folate, total	2179.517 g
Tocopherol, gamma	9.4552 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	3.2583 g
Alanine	0.1958 g
Cholesterol	7083.3333 mg
Valine	0.1812 g
Fatty acids, total saturated 18:2 undifferentiated	110.5419 g
Glycine	0.1744 g
Carotene, alpha	421.3895 g
Glucose (dextrose)	0.0384 g
Fatty acids, total saturated 14:0	0.2834 g
Zinc, Zn	142.1126 mg
Isoleucine	0.1671 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0049 g
Fatty acids, total polyunsaturated	138.2032 g
Fatty acids, total polyunsaturated 17:1	1.35 g
Leucine	0.2565 g
Vitamin A, IU	17758.9459 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	1.7 g
Folate, DFE	2179.517 g
Tryptophan	0.0534 g
Vitamin C, total ascorbic acid	126.6609 mg
Phytosterols	2390.86 mg
Galactose	0.0078 g
Fatty acids, total polyunsaturated 18:1 c	0.0142 g
Fatty acids, total saturated 20:0	4.4712 g
Tyrosine	0.1206 g
Vitamin B-12	141.6667 g
Vitamin K (phylloquinone)	738.6015 g
Fatty acids, total saturated	167.3009 g
Histidine	0.101 g
Fatty acids, total monounsaturated	800.6233 g
Threonine	0.1701 g
Folate, food	2179.517 g
Fatty acids, total polyunsaturated 17:0	0.2376 g
Cryptoxanthin, beta	0.9527 g
Vitamin E (alpha-tocopherol)	228.2436 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	4.675 g
Magnesium, Mg	2893.837 mg
Lysine	0.2494 g
Potassium, K	33725.5945 mg
Cystine	0.0891 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	80	9547.2	0	1080
Parmesan cheese	0	0	0	0
Tomato	2 cans	124.1379	27.5262	1.0795
Oregano	2 teaspoons	5.3	1.3784	0.0856
Garlic Clove	1	12608.3333	0	70.8333
Basil	2 teaspoons	0.4063	0.0468	0.0113
salt pepper	0	12608.3333	0	70.8333
flat leaf parsley	3 tablespoons	12608.3333	0	70.8333
veal fillet	320 g	12608.3333	0	70.8333
tagliatelle pasta noodle	500	12608.3333	0	70.8333