Sometimes even the basics need a bit of a spruce up. A chunky pork and mushroom ragu on top of buttery spaghetti, sprinkled with shaved parmesan and freshly chopped basil. Spag bol as it should be.
Free range pork mince, onion, garlic, oregano, mushroom, tomato polpa, tomato paste, olive oil, spaghetti, parmesan, basil, butter, carrotDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
|Servings per package: 1
Serving size: 400g/480g
per Serving 400g
per Serving 480g
|Average Quantity per 100 g|
|Energy||2120 kJ||2550 kJ||531 kJ|
|Protein||44.1 g||52.9 g||11.0 g|
|Fat, total||20.7 g||24.8 g||5.2 g|
|- saturated||7.4 g||8.9 g||1.8 g|
|Carbohydrate||33.1 g||39.7 g||8.3 g|
|- sugars||4.0 g||4.8 g||1.0 g|
|Sodium||175 mg||210 mg||44 mg|
Oven: Remove seal and cover, warm in a preheated oven at 180°C for 10 minutes until piping hot.
Microwave recommended : remove seal and cover, warm in foil dish for 2 ½ - 3 minutes on High until piping hot
If eating from frozen, for best results defrost thoroughly first
and follow same instructions.