|per 100 g||Total Recipe|
|Gross weight||100 g||1674 g|
|Energy||884 kJ / 212 kcal||14791 kJ / 3535 kcal|
|Sat. fat||5 g||75 g|
|Unsat. fat||4 g||66 g|
|Fibre||3 g||48 g|
|Salt||263 mg||4395 mg|
500 gBeef - Mince
400 mlTap water
150 gGran padano
25 gTomatoes - pureed, canned
24 mlBeef stock
15 gCoriander leaves
5 gSea salt
2 gPepper, black
1.7 kgTotal recipe weight
Fill the stock pot with water, add one beef stock cube and place on a medium heat, covered; when the water boils, add the macaroni and cook for about 10 minutes, the macaroni should be soft and well done;
In the mean time finely chop the onion, garlic and about 2 tomatoes.
Heat the sauté pan with a lug of olive oil on a medium heat and glaze the onion and garlic.
Next add the beef mince and stir fry until brown; add the chopped tomatoes and crumble the remaining stock cube through. Saute until the tomatoes dissolve and sauce has thickened.
When the tomato has been reduced, add the tomato puree and stir around. The sauce should be fairly dry, but if its too dry you can add one or two table spoons of the stock you're using to cook the macaroni.
When the macaroni is done, drain it in a colander; put it back into the stockpot.
Mix the grated gan padano thoroughly through the macaroni, followed by your sauce.
Finely chop the coriander leaves and mix through the macaroni; add salt and pepper to taste and now your dish is ready.