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Ingredients
- 1 Schalotte
- 2 Knoblauchzehen
- 30 g Öl
- 400 g Rinderhackfleisch
- 2 Dosen stückige Tomaten (à 400 g)
- 1 TL Salz
- ½ TL Pfeffer
- 1 TL Paprika rosenscharf
- 1 TL Zucker
- 30 g italienische Kräuter, TK
- 1 EL Balsamico, dunkel
- 200 g Blattspinat, TK aufgetaut
- Nutrition
- per 1 Portion
- Calories
- 338 kcal / 1411 kJ
- Protein
- 25 g
- Fat
- 22 g
- Carbohydrates
- 9 g
- Fibre
- 3.5 g
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