Description
Double ConcentrateRich & Intense100% Italian tomatoes
Additional Pack Information
Napolina is a registered trademark.
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Product Marketing
DOUBLE CONCENTRATE TOMATO PUREE- For a rich and intense flavour.
PRODOTTO ITALIANO- Made from juicy Italian tomatoes picked at their prime.
RESPONSIBLY SOURCED- We take pride in our ethical and sustainable supply chain.
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 brand of tomatoes. Made with 100% Italian tomatoes. Napolina tomato puree offers a rich, intense flavour that will bring a real taste of Italy to your cooking.
Brand Marketing
Looking for the perfect slow cooker recipes? Look no further, this Neapolitan slow cooker Ragu is true labour of love! Ingredients: 2 tbsp Napolina olive oil, 100g lard, 5g fresh thyme, finely chopped, 20g fresh parsley, finely chopped, 500g pork ribs, 100g pancetta, cut into chunks, 500g chuck steak, cut into large chunks, 4 cloves garlic, finely chopped, 1 large white onion, finely chopped, 1 tbsp Napolina tomato puree, 1 can Napolina chopped tomatoes, 500g Napolina passata, 300ml Italian red wine (a heavy, full bodied red wine like a Chianti works perfectly!), 400g Napolina Rigatoni Pasta, Salt & pepper to taste and Parmesan cheese (for serving!). Serves: 4
Cook Time: 8.5 hours Set your slow cooker to high/hot. Add the Napolina olive oil, lard, garlic, onions, thyme, parsley, pork ribs, pancetta and chuck steak and mix together well for a few minutes. Next add the Napolina chopped tomatoes and passata followed by the red wine, salt and pepper and mix together well. Pop the lid of the slow cooker on and cook on high for 8 hours until the meat is soft and falls apart and the fats have melted into the sauce. After cooking, remove the bones from the pork ribs and roughly shred the meat in the sauce and stir until all is mixed together. Cook the Napolina rigatoni pasta as per the packet instructions then add it into the sauce and fold together gently coating all of the rigatoni in the rich ragu. Serve up onto four plates, add a generous helping of grated Parmesan cheese on top and enjoy! Want more recipe inspiration? Go to https://napolina.com/recipes/
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