This recipe is based on a traditional Italian recipe using beef, pork and smoked bacon braised in red wine, garlic and bay leaf with juicy tomatoes to create a rich, thick and very tasty ragu. Similar to the Pasta Bolognaise, but this leaves you the option of adding your own choice of pasta to serve alongside the dish, whatever you desire.
Why not try... on top of 40g dry weight cooked spaghetti with a light shaving of reggiano parmesan and fresh torn basil.
Ingredients
Tomatoes (23%), Beef (17%), Pork (17%), Tomato Puree, Onion, Carrot (10%), CELERY (3%), Red Wine (2%), Modified Maize Starch, Smoked Bacon (1.5%) (Pork, Water, Salt, Preservative: Sodium Nitrite), Garlic Puree, Salt, Sugar, Bay Leaf, Dextrose, Black Pepper, Basil, Sunflower Oil, Flavouring.
Allergens
For allergens, see ingredients in CAPITALS.
Storage
Store in a cool, dry cupboard and use by the best before date.
Nutrition
|
Per Serving (270g) |
Per 100g |
| Energy |
239 kcal ( kJ) |
88 kcal (368 kJ) |
| Fat |
9.45g
(of which saturates 3.78g)
|
3.5g
(of which saturates 1.4g)
|
| Carbohydrate |
16.7g
(of which sugars 11.3g)
|
6.2g
(of which sugars 4.2g)
|
| Fibre |
3.5g |
1.3g |
| Protein |
21.9g |
8.1g |
| Salt |
1.6g |
0.6g |
