Tag Archives: bolognese

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Food Spotlight: NutriPot On the Go Pasta Bolognese



Bring a taste of Italy to your day with the Pasta Bolognese flavour NutriPot; it’s packed with over 20gs of essential protein, is a source of fibre and contains 50% of all the 28 vitamins and minerals your body requires every day. NutriPots provide a healthy, nutritious option that’s quick, providing a healthy, nutritious option that’s quick and easy to prepare – Buon Appetito!



What’s inside?

  • Over 20g Protein per pot; keeping you fuller for longer
  • 50% of your daily vitamin and mineral needs
  • A source of Fibre
  • No nasties
  • Suitable for vegetarians




34.5% pasta (durum wheat semolina, salt), soya protein, maltodextrin, tomatoes, minerals (potassium phosphates, calcium carbonate, magnesium carbonates, ferric pyrophosphate, zinc sulphate, sodium fluoride, copper-II- gluconate, manganese sulphate, potassium iodate, chromium chloride, sodium molybdate, sodium selenite, calcium phosphates), palm fat, yeast extract, salt, roasted onions, flavourings (containing soya, wheat, milk), inulin, beetroot, vitamins (vitamin A, vitamin D, vitamin E, vitamin K, vitamin C, thiamin, riboflavin, niacin, vitamin B 6 , folic acid, vitamin B 12 , biotin, pantothenic acid), spices, oregano, emulsifier: lecithins (containingsoya), starch.


Allergy Advice:

For allergens, including cereals containing gluten, see ingredients in bold.



Nutrition Tables

Typical Analysis per 100g per 314g serving as prepared
Energy kJ 1509 1268
kcal 357 300
Fat g 3.6 3.0
   of which saturates g 1.5 1.2
Carbohydrates g 52.5 44.1
   of which sugars g 7.7 6.5
Fibre g 7.8 6.5
Protein g 24.8 20.8
Salt g 2.7 2.2
Typical Analysis per 100g per 314g serving as prepared %RI* per serving
Vitamin A µg 449 420 52
Vitamin D µg 3.1 2.6 52
Vitamin E mg 7.5 6.3 52
Vitamin C mg 50 42 52
Vitamin K µg 46.8 39.3 52
Thiamin mg 0.7 0.6 54
Riboflavin mg 1.0 0.9 61
Niacin mg 11.4 9.6 60
Vitamin B6 mg 1.3 1.1 76
Folic acid µg 190 160 80
Vitamin B12 µg 1.6 1.3 52
Biotin µg 32.6 27.4 55
Pantothenic acidmg 3.8 3.2 53
Potassium g 1.2 1.0 51
Chloride g 1.5 1.3 159
Calcium g 492 414 52
Phosphorus g 486 409 58
Magnesium g 234 197 52
Iron mg 12.5 10.5 75
Zinc mg 7.7 6.5 65
Copper mg 0.8 0.6 64
Manganese mg 1.4 1.4 60
Fluoride mg 2.4 2.0 58
Selenium µg 38 32 58
Chromium µg 27.7 23.2 58
Molybdenum µg 34.7 29.2 58
Iodine µg 110 92.2 61

*RI – Reference Intake



About the company

Healthy fast food for life on the go. Each pot contains 50% of your daily vitamin and mineral needs; helping you to get through the day with a little more ease.



Company: NutriPot
Brand: Pasta Bolognese
Origin: UK
Category: Prepared Meals
Packaging: 150g
Claims: 20g protein per serving, vegetarian and 50% of your daily vitamin and mineral needs.
Variants: View Full Range Here
Price: £2.49 each, 6-pack £13.89
Where to Buy: Buy Online, Store Locator
Website: http://nutripot.com/



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Food Spotlight: Beetnik Organic Ragu Alla Bolognese Sauce


A rich classic Italian meat sauce made with organic grass fed beef, tomato and herbs.


INGREDIENTS: organic grass fed beef; water; organic tomatoes (organic tomatoes, organic tomato juice, sea salt); organic onions; organic tomato paste; organic bell pepper; organic crushed red pepper; sea salt; organic garlic; organic basil; organic oregano; organic ground black pepper





About the Company
Simple Ingredients, Refined Flavor.

Beetnik is an Austin, Texas-based organic food company. We focus on foods that pair the timeless tradition of high quality ingredients with the conveniences of modern life, namely frozen ready-made meals and sauces. All of our foods are gluten-free and made with organic, humanely raised grass fed beef or chicken.





Company: Beetnik Foods
Brand: Beetnik
Slogan: Simple Ingredients, Refined Flavor
Origin: USA
Category: Sauces
Claims: Gluten Free, Organic, Certified Paleo
Packaging: 14oz (397g)
Variants: View Range Here
Price: Coming Soon
Where to Buy: Store Locator
Website: beetnikfoods.com






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Italian Chefs Are Fed Up With How You Cook

Hundreds of Italian chefs cooked bolognese sauce in order to show the world how to make the classic recipe correctly.

While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue.

Gourmands insist that the popular dish's apparent simplicity is deceptive, and throw their arms up in dismay when they see chicken or turkey used as a substitute for the key ingredient, minced beef.

In an attempt to restore the integrity of the dish known to millions of British diners as "spag bol", nearly 450 chefs in Italian restaurants in 50 countries cooked spaghetti bolognese on Sunday with authentic ingredients including pancetta, carrots, celery, onions, tomato paste and a dash of wine.

They had to conform to a recipe set down in 1982 by the chamber of commerce in Bologna - the home of bolognese.

Most people, particularly foreigners, get the recipe wrong from the very start, purists insist. Instead of spaghetti, they say it is tagliatelle that should be cooked to go with the rich meat and tomato sauce, making it "tag bol" rather than "spag bol".

"Along with lasagne, spaghetti bolognese is the most abused Italian dish. There are some crazy versions out there," said Massimo Bottura, a bolognese "virtuoso" who runs a restaurant in Modena. The worst he had ever eaten was in Bangkok. "It was terrible," he told the Corriere della Sera newspaper.

Abominations such as turkey mince, American meatballs, butter and cream have no part in a true spaghetti bolognese and need to be stamped out, say the guardians of Italy's culinary heritage.

"Abroad, when they offer spaghetti bolognese, it's often something that has nothing at all to do with the original," said Alfredo Tomaselli, the owner of Dal Bolognese, in Rome's Piazza del Popolo, who counts among his past customers George Clooney.

It is not only spaghetti bolognese that is subject to abuse in the kitchens of the world.

Other Italian dishes that have gained worldwide popularity, such as spaghetti carbonara, Neapolitan pizza, pesto and the creamy dessert tiramisu, have also been compromised, often with results that are close to inedible.

"It is always the great classic recipes that get most twisted around," said Alessandro Circiello, of the Italian Federation of Chefs.

RECIPE: The perfect bolognese

Serves four people


2 tbsp olive oil

6 rashers of streaky 'pancetta' bacon, chopped

2 large onions, chopped

3 garlic cloves, crushed

2 carrots, chopped

Stick of celery

1kg/2¼lb lean minced beef

2 large glasses of red wine

2x400g cans chopped tomatoes

2 fresh or dried bay leaves

salt and freshly ground black pepper

800g-1kg/1¾-2¼lb dried tagliatelle

freshly grated parmesan cheese, to serve

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.

2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.

3. Cook the tagliatelle in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.



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