Ingredients: 100% Durum Wheat Semolina Contains: Wheat

Ingredients: 100% Durum Wheat Semolina Contains: Wheat

Directions for use: For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 mins until al dente. If you like your pasta a little softer, cook for 11 mins. Drain, smother in sauce and enjoy.Spaghetti Alla Bolognese Bolognese Straight From the Heart of Naples Prep 15 mins Cook 1.5 - 2 hours Serves 4 people 1 Tbsp napolina olive oil 1 Onion, finely chopped 1 Carrot, finely chopped 1 Stick celery, finely chopped 2 Garlic cloves, crushed 500g Minced beef 80g Pancetta, diced 150ml Rred wine 1 Beef stock cube 2 tbsps napolina tomato puree 1 tsp dried oregano 2 x 400g Cans napolina plum tomatoes Salt & ground black pepper 150g Flat mushrooms, diced 400g Napolina spaghetti Basil & parmesan, to serve 1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more. 2 Turn up the heat, add the beef and pancetta to the pan, and cook until lightly browned. Season, then pour over the wine and let bubble until reduced by half. 3 Add the tomato puree, crumble in the stock cube, and add the oregano and tomatoes with their juice, breaking them down with the back of a spoon. Cover and simmer very gently for one-and-a-half to two hours, adding the mushrooms* halfway through cooking. 4 Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. serve topped with basil and parmesan. *If you don't care for mushrooms, then we cannot be friends. Storage recommendation: Once opened, store in a cool dry place.\nBest before end: See back of pack Ambient

Directions for use: For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 mins until al dente. If you like your pasta a little softer, cook for 11 mins. Drain, smother in sauce and enjoy.Spaghetti Alla Bolognese Bolognese Straight From the Heart of Naples Prep 15 mins Cook 1.5 - 2 hours Serves 4 people 1 Tbsp napolina olive oil 1 Onion, finely chopped 1 Carrot, finely chopped 1 Stick celery, finely chopped 2 Garlic cloves, crushed 500g Minced beef 80g Pancetta, diced 150ml Rred wine 1 Beef stock cube 2 tbsps napolina tomato puree 1 tsp dried oregano 2 x 400g Cans napolina plum tomatoes Salt & ground black pepper 150g Flat mushrooms, diced 400g Napolina spaghetti Basil & parmesan, to serve 1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more. 2 Turn up the heat, add the beef and pancetta to the pan, and cook until lightly browned. Season, then pour over the wine and let bubble until reduced by half. 3 Add the tomato puree, crumble in the stock cube, and add the oregano and tomatoes with their juice, breaking them down with the back of a spoon. Cover and simmer very gently for one-and-a-half to two hours, adding the mushrooms* halfway through cooking. 4 Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. serve topped with basil and parmesan. *If you don't care for mushrooms, then we cannot be friends. Storage recommendation: Once opened, store in a cool dry place.\nBest before end: See back of pack Ambient