Pasta with tomato-based sauce and meat, restaurant
Common food
A comforting plate of pasta coated in a rich, savory tomato-based meat sauce, offering a satisfying balance of tender noodles, umami depth, and a slight tang from the tomatoes. Each 100-gram serving provides a moderate 178 kcal with a decent 5.43g of protein from the meat, making it a hearty yet portion-conscious meal option. The sauce's natural sweetness from 2.26g of sugar is complemented by the fat content, which helps carry the flavors and provides a smooth mouthfeel.
💚 Why it's loved
People adore this dish for its comforting, familiar flavors that evoke a sense of home and tradition, with the savory meat sauce clinging perfectly to each pasta strand. It's a versatile staple that can be dressed up or down, making it a go-to for both casual weeknights and celebratory gatherings across many cultures.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from the sauce and processed meat, which may concern those monitoring blood pressure, and the refined pasta can cause blood-sugar spikes if not paired with fiber or protein. To counteract this, opt for whole-grain pasta, add extra vegetables like spinach or zucchini to the sauce, and control portions by serving alongside a large salad to increase fiber and slow digestion.
Key benefits
- Provides a balanced mix of protein, carbs, and fats for sustained energy
- Tomato-based sauce offers lycopene, an antioxidant linked to heart health
- Meat component contributes to muscle maintenance and satiety
- Fiber content, though modest, supports digestive health
- Versatile base that can be enhanced with vegetables for added nutrients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Italian ragù, which inspired many meat-based pasta sauces, was originally a slow-cooked stew that could simmer for hours, allowing the meat to become incredibly tender and the flavors to meld deeply.
Full nutrition (scales with serving)
| Water | 66.2 g |
| Energy | 178 kcal |
| Protein | 5.4 g |
| Total lipid (fat) | 9.3 g |
| Carbohydrate, by difference | 17.7 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 2.3 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 56.0 mg |
| Potassium, K | 162 mg |
| Sodium, Na | 383 mg |
| Zinc, Zn | 0.84 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 15.0 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 41.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 63.0 ug |
| Choline, total | 14.8 mg |
| Vitamin B-12 | 0.23 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 141 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 4602 ug |
| Lutein + zeaxanthin | 72.0 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.1 ug |
| Fatty acids, total saturated | 1.6 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 | 1.1 g |
| SFA 18:0 | 0.39 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.34 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this dish suitable for a high-protein diet?
While it contains 5.43g of protein per 100g, it's moderate; to boost protein, consider adding extra lean meat, legumes, or a sprinkle of cheese, and pair with a protein-rich side like grilled chicken.
How can I reduce the sugar content in the sauce?
Use fresh tomatoes instead of canned, which often have added sugar, and balance the acidity with a pinch of baking soda or herbs like basil, which enhance natural sweetness without extra sugar.
What makes the sauce so flavorful?
The depth comes from slow-cooking the meat with aromatics like onions, garlic, and herbs, allowing the Maillard reaction to develop rich, savory notes, while the tomato base adds a bright, acidic contrast.
Can I make this dish gluten-free?
Yes, substitute regular pasta with gluten-free alternatives like rice or chickpea pasta, and ensure the sauce is free from hidden gluten in thickeners or seasonings.