Directions:
- In large pan heat oil& butter over low heat.
- Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
- Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
- Add wine and cook until almost evaporated, about 5 minutes.
- Add tomatoes with juices and simmer covered for 30 minutes.
- Stir in parmesan and continue to cook.
- Preheat oven to 350, and lightly grease 3 quart baking dish.
- In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
- Drain, toss pasta with meat sauce.
- Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
- Bake until pasta is hot, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.45 Kcal (1266 kJ) | ||
| Calories from fat | 98.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 51.18mg | 17% | |
| Sodium | 789.38mg | 33% | |
| Potassium | 849.51mg | 18% | |
| Total Carbs | 33.37g | 11% | |
| Sugars | 8.07g | 32% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 28.12g | 56% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.6mg | 86% | |
| Calcium | 364mg | 36% | |
| Amount Per 100 g | |||
| Calories | 94.59 Kcal (396 kJ) | ||
| Calories from fat | 30.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 17% | |
|---|---|---|---|
| Cholesterol | 16.01mg | 17% | |
| Sodium | 246.88mg | 33% | |
| Potassium | 265.69mg | 18% | |
| Total Carbs | 10.44g | 11% | |
| Sugars | 2.52g | 32% | |
| Dietary Fiber | 1.56g | 20% | |
| Protein | 8.79g | 56% | |
| Vitamin C | 5.5mg | 29% | |
| Iron | 4.9mg | 86% | |
| Calcium | 113.8mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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