Potato Starch, Tomato Powder (16%), Salt, Onion Powder, Garlic Powder (5%), Sugar, Basil, Black Pepper, Oregano, Anti-caking Agent (Silicon Dioxide), Marjoram, Nutmeg, Sunflower Oil, Colour (Paprika Extract), Bay Leaves.
Store in a cool, dry place out of direct sunlight.
For OUR RECIPE you will need …
1 sachet Schwartz Gluten Free Spaghetti Bolognese Recipe Mix
450g (1lb) extra lean beef mince
1 onion, diced
100g (4oz) mushrooms, sliced
2 tbs tomato purée
150ml (¼ pint) water
400g tin chopped tomatoes
275g (10oz) gluten free 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, tomato purée, water 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 gluten free garlic bread.
|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)