Preparation

Meat-based recipe: SPAGHETTI BOLOGNESE
Add: 250 ground meat, 300 g spaghetti or other pasta, 3 tablespoons oil.
Directions: Cook and drain spaghetti. Fry ground meat in hot oil and remove from heat. Add contents of packet to 500 ml warm water. Pour over fried meat, return to heat and bring to a boil. Cook over low heat for 10 minutes, stirring occasionally. Serve with cooked spaghetti or other pasta.
Vegetarian recipe: SPAGHETTI BOLOGNESE WITH SOY
Add: 50 g soy husks, 30 g red pepper, 25 g celery stalk
40 g carrot, 250 g spaghetti, 3 tablespoons olive oil.
Directions: Cook and drain spaghetti. Prepare soy husks according to package instructions. Cut carrots, celery stalks and peppers into cubes and fry briefly in olive oil, then add drained soy husks. Add 500 ml warm water and contents of packet. Cook over low heat for 10 minutes, stirring occasionally. Serve with cooked spaghetti or other pasta.

Ingredients

dehydrated tomato 31.5%, wheat flour, sugar, iodised salt (salt, potassium iodate), dehydrated onion, yeast extract, palm fat, dehydrated celery root, marjoram, garlic, thyme, black pepper. May contain traces of milk and egg.

Storage: keep in dry place at room temperature.
Shelf life: 12 months.
Packaging: 58 g.