Napolina Spaghetti Pasta 500g

SPAGHETTI PASTA CRAFTED BY EXPERTS IN ITALY- Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

Bring Naples to your kitchen by trying our Spaghetti Alla Bolognese.

Ingredients: 1 tbsp Napolina Olive Oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 2 cloves of garlic, crushed, 500g minced beef, 80g pancetta, diced, 150ml red wine, 2 tbsps Napolina tomato puree, 1 beef stock cube, 1 tsp dried oregano, 2x 400g cans Napolina Plum Tomatoes, Salt and ground black pepper, 150g flat mushrooms, diced, 400g Napolina Spaghetti, Basil and Parmesan to serve.

Serves: 4
Cook Time: 2 hours

Method:

Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.

Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.

Add the Napolina tomato puree, crumbled stock cube, oregano and Napolina tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.

Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and Parmesan.

Want more recipe inspiration? Go to https://napolina.com/recipes/

Expertly Crafted No 06, Our classic no. 06 spaghetti goes with everything and it goes quickly

Find more recipes at www.napolina.com/recipes

Napolina

Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 9-11 minutes according to taste. A shorter cooking time will create a firmer authentic Italian texture ('al dente' meaning 'firm to the bite').
Drain and serve with your favourite Napolina pasta sauce.

Preparation
9-11 Mins
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 mins until al dente.
If you like your pasta a little softer, cook for 11 mins. Drain, smother in sauce and enjoy.

Italy

Italy

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

Box

Whole Packaging - Recycle

Full Product Name:
Spaghetti

Storage:
Once opened store in a coo dry place.
Best before end: See back of pack

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Bolognese straight from the heart of naples
Prep 15 mins
Cook 1.5 - 2 hours
Serves 4 people
1 Tbsp napolina olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Stick celery, finely chopped
2 Garlic cloves, crushed
500g minced beef
80g pancetta, diced
150ml red wine
1 Beef stock cube
2 Tbsps napolina tomato puree
1 Tsp dried oregano
2 x 400g Cans napolina plum tomatoes
Salt & ground black pepper
150g flat mushrooms, diced
400g Napolina spaghetti
Basil & parmesan, to serve

1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
2 Turn up the heat, add the beef and pancetta to the pan, and cook until lightly browned. Season, then pour over the wine and let bubble until reduced by half.
3 Add the tomato puree, crumble in the stock cube, and add the oregano and tomatoes with their juice, breaking them down with the back of a spoon. Cover and simmer very gently for one-and-a-half to two hours, adding the mushrooms* halfway through cooking.
4 Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and parmesan.
*If you don't care for mushrooms, then we cannot be friends.

Contains Wheat

100% Durum Wheat Semolina