Meals
Pasta
Spaghetti Bolognese with Fresh Pasta
Spaghetti Bolognese with Fresh Pasta
Pack 340g
Ingredients
Cooked Spaghetti (53%), Beef Bolognese Sauce (47%).
Cooked SpaghettiWater, Durum Wheat, Egg White.
Beef Bolognese Sauce
Water, Beef 12%, Tomatoes, Onion, Tomato Purée, Mushrooms, Red Wine, Carrots, Celery, Maize Starch, Sugar, Reduced Sodium Salt (Potassium Chloride, Sodium Chloride), Garlic, Yeast Extract, Oregano, Parsley, Basil, Pepper.
Allergens
Contains Wheat, Egg, Celery.
- -Although great care has been taken to remove all bones, some may remain.
To Prepare...
Tastiest when MICROWAVED STRAIGHT FROM THE FREEZER.
Microwave :
- Pierce the film lid.
- Microwave on FULL POWER: 8 mins at 650W/B or 7½ mins at 750W/D or 7 mins at 850W/E.
- Stand for 1 minute.
- Remove the film lid.
- Stir both compartments and serve.
Alternatively, Oven Bake: 40 mins - 190°C or Fan 170°C or Gas Mark 5
- Pre-heat oven.
- Pierce film lid.
- Place on a baking tray in middle of the oven.
- Cook 20 mins, lift film lid and stir.
- Replace lid and cook for further 20 mins.
- Stir and serve.
-Please ensure your food is cooked until piping hot.
-The above instructions are guidelines only.
-Do NOT re-freeze once defrosted.
Per meal microwaved provides:
-
Calories
365kcal
18%
-
Sugars
4.1g
5%
-
Fat
8.8g
13%
-
Saturates
3.7g
19%
-
Salt
0.6g
10%
| Nutritional information Typical Values |
Per meal microwaved provides: | 100g As Sold |
| Energy (kJ) |
1530kJ | 453kJ |
| Energy (kcal) |
365kcal | 107kcal |
| Protein |
20.0g | 6.0g |
| Carbohydrates |
51.0g | 15.0g |
| (of which sugars) |
4.1g | 1.2g |
| Fat |
8.8g | 2.6g |
| (of which saturates) |
3.7g | 1.1g |
| Fibre |
3.7g | 1.1g |
| Sodium |
0.24g | 0.07g |
| - equivalent as salt |
0.6g | 0.2g |
| |
Guildline Daily Amounts for Adults* |
Per meal microwaved provides: |
%GDA for Adults |
| Calories |
2000kcal |
365kcal |
18% |
| Sugars |
90g |
4.1g |
5% |
| Fat |
70g |
8.8g |
13% |
| Saturates |
20g |
3.7g |
19% |
| Salt |
6g |
0.6g |
10% |
*Average value when cooked according to pack instructions.