Classic Italian dish with tomato sauce and minced beef
Ingredients
31% Pasta (durum wheat), 22% meat product of beef (46% beef, potato starch, stabilizer (E450, E451), dextrose, salt, spices, onion, antioxidant (E301, rosemary extract)), 9% carrot, 7.6% tomato, tomato paste, onion, rapeseed oil, corn starch, celery, meat bouillon (yeast extract, maltodextrin, salt, rapeseed oil, beef extract, caramelized sugar, onion), soy sauce (soy, salt, vinegar), seasoning, 0.4% garlic, 0.09% basil, antioxidant (rosemary extract, ascorbic acid).
Allergens: celery, gluten, soy.
Lactose free, Milk free
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1850 | 2942 | 490 | |
| Energy (kcal) | 442 | 703 | 117 | |
| Fat (g) | 18 | 29 | 4.8 | 39 |
| ↳ Of which saturated fat (g) | 2.3 | 3.7 | 0.6 | |
| Carbohydrates (g) | 45 | 72 | 11.9 | 43 |
| ↳ Of which sugars (g) | 7.0 | 11.1 | 1.9 | |
| Dietary fibre (g) | 4 | 6 | 1.1 | |
| Protein (g) | 19 | 30 | 5.0 | 18 |
| Salt (g) | 3.0 | 4.8 | 0.8 | |
| Water | Max 5 % |
Microbiological requirements
| Microorganisms | Target (cfu / g) | Max (cfu / g) | Ref. method |
|---|---|---|---|
| Total | <10 000 | 100 000 | NMKL 86 |
| Coliforms | 0 | <10 | NMKL 44 |
| E-coli | 0 | <10 | NMKL 125 |
| Bacillus cereus | 0 | <10 | NMKL 67 |
| Salmonella | 0 | 0 / 25 g | NMKL 71/PCR |
| Mold and yeast | <100 | 5000 | NMKL 98 |
Meursing Table
| Starch | Sugar | Milk protein | Milk fat | |
|---|---|---|---|---|
| Grams | 47.7 | 0.0 | 0.0 | 0.0 |
| Percent | 30.0 | 0.0 | 0.0 | 0.0 |