Pasta with tomato-based sauce and meat, ready-to-heat
Common food
A comforting bowl of pasta coated in a rich, savory tomato-meat sauce, offering a tender bite with a hearty, umami-packed flavor. At just 139 kcal per 100g, it's a surprisingly light yet satisfying meal that delivers a solid 5.74g of protein and a good balance of carbohydrates for energy.
Calorie split: 17% protein · 55% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, home-cooked flavor and the perfect balance of tangy tomato, savory meat, and al dente pasta. It's a versatile base that can be easily customized with extra vegetables or cheese.
⚠️ Watch-outs & how to enjoy it better
The tomato-based sauce can be acidic for some, and the sodium content in ready-to-heat versions may be high. To counteract acidity, pair with a sprinkle of cheese or a side of plain yogurt; to manage sodium, choose low-sodium varieties or add fresh herbs to boost flavor without salt.
Key benefits
- Good source of protein for muscle maintenance
- Provides energy from complex carbohydrates
- Contains dietary fiber for digestive health
- Low in fat compared to many ready meals
- Convenient source of lycopene from tomatoes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Italian ragù alla bolognese is traditionally served with tagliatelle, not spaghetti, and contains a small amount of milk or cream to tenderize the meat.
Full nutrition (USDA data · scales with serving)
| Water | 69.9 g |
| Energy | 139 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 4.3 g |
| Carbohydrate, by difference | 18.7 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 59.0 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 0.88 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 15.8 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.8 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 43.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 66.0 ug |
| Choline, total | 15.6 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 149 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4860 ug |
| Lutein + zeaxanthin | 76.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.97 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.61 g |
| SFA 18:0 | 0.25 g |
| Fatty acids, total monounsaturated | 1.6 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.96 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 8.0 mg |
FAQ
Is this a good post-workout meal?
Yes, it provides a good mix of protein and carbohydrates to aid muscle recovery and replenish energy stores after exercise.
How can I make it more nutritious?
Stir in a handful of spinach or other leafy greens, top with a sprinkle of Parmesan, and serve with a side salad to add vitamins, minerals, and fiber.
Is the sauce typically made with ground beef?
While ground beef is common, the sauce can also be made with ground pork, turkey, a mix of meats, or even plant-based substitutes.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.39 kcal/g · 17% calories from protein · 1.6 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.