Napolina Tomato Passata

RICH AND SMOOTH PASSATA- Ideal to make a perfect sauce.
PRODOTTO ITALIANO- Made from juicy Italian tomatoes picked at their prime.
RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain and fully recyclable packaging.
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. These intensely rich pomodori are sieved silky smooth to elevate your signature dish from basic to bellissima.

Impress your guests with Napolina’s delicious Polpette al Sugo.

Ingredients: 500g mince (mix of beef & pork), 1 shallot, finely chopped, 40g Parmesan, finely grated, 30g breadcrumbs, 1 egg, lightly beaten, ½ tsp dried oregano, ½ tsp fennel seeds, salt & pepper, 1-2 tbsps Napolina olive oil, clove of garlic, crushed, 500g Napolina passata, pinch of chili flakes, handful of torn basil leaves, 400g Napolina Tagliatelle, extra basil and Parmesan.


Serves: 4
Cook Time: 30 mins


Method:

Mix together the mince, shallot, Parmesan, breadcrumbs, egg and seasonings. Roll out 20 - 24 balls. Leave to chill in the fridge.

Heat the oil in a heavy- based frying pan and fry the meatballs until evenly browned. Transfer the browned meatballs to a plate.

If necessary add a little more oil to the pan and fry the garlic to a pale gold. Pour over the passata and add chili and seasoning to taste.

Return the meatballs to the pan, cover and simmer gently for 15 minutes. Stir in the torn basil.

Cook the tagliatelle until al dente. Drain, then drown in meatball sauce. Sprinkle with extra Parmesan and basil.


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

Italy

Napolina

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

Learn to Cook Simple Italian Recipes

How to make a simple pasta sauce

What you need
690g jar Napolina Passata
2 tablespoons Napolina Olive Oil
2 medium sized onions
2 cloves of garlic
1 tablespoon Napolina Double Concentrate Tomato Purée
Handful of basil leaves
Salt & Black pepper

(Serves 4)
Finely dice the onions and garlic.
Add the Napolina Olive Oil to a large pan and gently fry the onions and garlic for 10 minutes until soft.
Season with salt and pepper.
Add the Napolina Passata and Napolina Double Concentrate Tomato Purée.
Simmer the tomato mixture for 15 minutes stirring occasionally.
Chop a handful of basil leaves, add to the sauce and simmer for 1 more minute.
Add to your favourite Napolina Pasta and serve with grated Parmesan cheese.

Tomatoes, Acidity Regulator: Citric Acid

100% Italian Tomatoes, Rich & Smooth to Make a Perfect Sauce

Jar

For a true taste of Italy, why not try our recipe for Chicken Arrabbiata
Watch the video at www.napolina.com/recipes

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

Store in a cool dry place. Once opened, empty, cover and refrigerate. Use within 2 days.
Best before end: See side of jar

Italy

Full Product Name:
Sieved Tomatoes passata

Storage:
Store in a cool dry place. Once opened, empty, cover and refrigerate. Use within 2 days.
Best before end: See side of jar

Usage:
4 Servings

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