Directions:
- 1. Heat oil over medium heat, in saucepan. Add onion, celery, carrots and garlic. Cook, stirring, until softened, about 3 minutes. Add beef; cook, breaking up with back of spoon, until browned, about 5 minutes. Drain, if desired.
- 2. Stir in basil, rosemary, red pepper flakes and beans. Add tomato juice; bring to boil. Add noodles.
- 3. Reduce heat and simmer, uncovered, until spaghetti is tender, about 12 minutes. Stir in parsley and garnish each serving with some Parmesan cheese, if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.56 Kcal (618 kJ) | ||
| Calories from fat | 74.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 13% | |
|---|---|---|---|
| Cholesterol | 30.32mg | 10% | |
| Sodium | 98.47mg | 4% | |
| Potassium | 249.96mg | 5% | |
| Total Carbs | 8.09g | 3% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 10.77g | 22% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 13.2mg | 73% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 125.94 Kcal (527 kJ) | ||
| Calories from fat | 63.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 13% | |
|---|---|---|---|
| Cholesterol | 25.88mg | 10% | |
| Sodium | 84.04mg | 4% | |
| Potassium | 213.34mg | 5% | |
| Total Carbs | 6.9g | 3% | |
| Sugars | 1.26g | 6% | |
| Dietary Fiber | 0.99g | 5% | |
| Protein | 9.19g | 22% | |
| Vitamin C | 4.1mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 11.3mg | 73% | |
| Calcium | 44.2mg | 5% | |
* 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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