BOLOGNESE

£13.95≈ €16.68

Lime and Thyme · London

Tagliatelle with beef ragu in a tomato and herb sauce.

Nutrition

≈ 700 kcal± 30% · per portion of about 444 g

Protein33 g
19%
Fat28 g
36%
Carbohydrates76 g
44%

of which saturates: 9.2 g
of which sugars: 8.9 g
Fibre: 5.9 g
Salt: 1.6 g

Vitamins and minerals, % of reference intake

Vitamin B12 111%
Zinc 66%
Potassium 48%
Vitamin E 37%
Iron 33%
Vitamin A 30%
Calcium 25%
Magnesium 22%
Folate 21%
Vitamin B1 18%
Vitamin C 17%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

About the dish

Tagliatelle pasta served with a traditional slow-cooked meat ragu made from beef, tomatoes, and herbs.

Cuisine: Italian (Bolognese)

Typical ingredients

tagliatelle
beef
tomato
onion
carrot
celery

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

bolognese sauce — © Erikatrioschi · CC BY-SA 4.0 · Wikimedia Commons

Origin: Italy
Named after: Bologna

Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (in Bologna simply ragù; Bolognese dialect: ragó), is the main variety of ragù in Italian cuisine, typical of the city of Bologna.

Excerpt from the Wikipedia article “Bolognese sauce” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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