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Fant seasoning mix for spaghetti bolognese

A recipe for the best pasta sauce. Now just as delicious without meat.

Spaghetti bolognese is one of the most popular dishes that has found a special place in many of our kitchens, but once you discover Fant seasoning mix for spaghetti bolognese, it will become a very welcome guest in your own kitchen, too. Fant seasoning mix is a fantastic choice because it contains 31% dried tomatoes and is free of added flavour enhancers. Now that you have discovered the best recipe for bolognese, think well about who you are going to share this secret with. Pssst: It is equally delicious in meat-free variations of this Italian classic!!!


  • Without added flavour enhancers, colouring and flavouring


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.
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.


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.

Nutritional values

Energy value

311 kcal / 1313 kJ


3.5 g

Saturated fatty acids

2 g


53 g


37 g


9.8 g


12 g


12.1 g

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