Allergens
Gluten
Lactose
Selderij
SulfietItalian Spezzatino
With an Italian chef in the kitchen, a dish from her homeland is a must! We prepare this spezzatino in classic Italian style, using high-quality beef (better life 2 stars), pancetta, fresh sage and rosemary, and red wine. It is served with a generous portion of braised heritage carrots and al dente pasta with a spinach pesto. Enjoy!
Italian Spezzatino
bacon, beef chuck (better life 2 stars), carrot, purple carrot, spinach, yellow carrot, white onion, celery, garlic, red chili, fresh bay leaf, parsley, rosemary, sage, conchiglie rigate pasta [gluten], butter, wheat flour [lactose, milk], tomato purée, organic vegetable stock, extra virgin olive oil, red wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the spezzatino (beef stew) with heritage carrots and the pasta loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Heat the spezzatino (beef stew) with heritage carrots and the pasta covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
