Spaghetti with Ragù - Ingredient Book based on current regulations (EU Reg. 1169/2011) - GAMI Hotel Service S.r.l. Pozzuolo del Friuli Via Udine 37 - Operator OSA ORSINI GUIDO - Mama Rosa - Cooking Restaurants

Ingredients

Pasta: Spaghetti made from durum wheat semolina (allergens: gluten).
Ragù: Mixed ground meat (beef/pork), tomato passata, tomato concentrate, celery, carrots, onion, extra virgin olive oil or seed oil, red wine (sulfites), salt, pepper, (optional: milk/béchamel).
Finish: Grated Parmigiano Reggiano or Grana Padano (allergens: milk and derivatives).

Present Allergens

Cereals containing gluten (pasta).
Celery (celery in the soffritto).
Milk and derivatives (Parmigiano/béchamel).
Sulfites (red wine).
Possible traces: Eggs (if fresh pasta), soy, nuts (depending on the kitchen).
1. Storage Times (Standard HACCP)
1. Fresh/cooked product (Refrigerated): Maximum 3 days at a temperature of 0/+4°C in airtight containers.
2. Frozen product (on site): If the blast chilling is done correctly after cooking, storage can be extended up to 3 months at -18°C.
3. Hot holding: If the dish is ready for service, it must remain at a temperature above +60/65°C to prevent bacterial proliferation