Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Potato Starch, Tomato Powder (14%), Salt, Garlic Powder (3.5%), Flavouring, Onion Powder, Basil, Sugar, Black Pepper, Oregano, Bay Leaves, Marjoram, Nutmeg, Sunflower Oil, Colour (Paprika Extract), Anti-caking Agent (Silicon Dioxide).
Total content of herbs and spices = 12.6%
No hydrogenated fat, artificial colours, added preservatives or MSG
For OUR RECIPE you will need …
1 sachet Schwartz Spaghetti Bolognese Recipe Mix
450g (1lb) extra lean beef mince
1 onion, diced
100g (4oz) mushrooms, sliced
400g tin chopped tomatoes
275g (10oz) spaghetti, cooked and drained
1. Brown mince and onion for 4-5 minutes. Add mushrooms and fry for 1-2 minutes. Drain excess liquid.
2. Stir in sachet contents and tomatoes. Bring to the boil, stirring.
3. Cover and simmer for 15 minutes, stirring occasionally. Stir in cooked spaghetti.
4. Serve topped with Parmesan cheese.
Hints & Tips …
Why not try spooning the Bolognese mixture into halved red peppers. Sprinkle with cheese and bake for 35 minutes or until the peppers are soft and the cheese golden. Serve with garlic bread.
Microwave directions for 800W: Place beef mince and onion in a microwaveable dish. Cover and cook on full power for 5 minutes, stirring once. Add mushrooms, cover and cook on full power for 2 minutes. Drain excess liquid. Stir in sachet contents and tomatoes. Cover and cook on full power for 10 minutes, stirring once. Serve on a bed of spaghetti.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 8 minutes, stirring half-way through, or until piping hot throughout.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)