Dolmio Bolognese - with 100% natural ingredients
Sponsored by Dolmio
Dolmio Bolognese sauce is made with 100% natural ingredients, that you would find in your own kitchen. So if you would like to come up with a dinner that tastes great, can be made in a flash and appeals to everyone, try Dolmio Bolognese sauce.
Dolmio Bolognese is full of lovely tomato goodness, made with tomatoes which ripen in the sun instead of in greenhouses (which makes them extra tasty) and other natural ingredients - onions, basil, garlic, herbs and spices, and a squeeze of lemon juice. A serving of Dolmio Bolognese is so packed full of natural ingredients that it counts as one of your five a day.
Dolmio has a tomato expert, chef Marco Geboers, their 'tomatester', who makes sure only the best tomatoes make their way into its sauces.
There are lots of tasty varieties to choose from - why not try Roasted Onion and Garlic sauce, or perhaps Mediterranean Chunky Vegetable or Mushroom. And instead of putting the sauces on pasta, why not use them to make a hearty casserole, a seafood risotto - or even a pork goulash?
Dolmio Bolognese is available from all supermarkets and leading independent food stores and is £1.78 for 500g (RRP).
- Five facts about Dolmio
- Delicious recipes using Dolmio sauces
- Top cooking tips from Dolmio's 'Mama', Trish Davies
- Find out more about tomatoes from Dolmio's 'Tomatester', Marco Geboers
- About Dolmio's 'Mama' and its 'Tomatester'
- Dolmio 100% Natural Fun Day
- A serving of Dolmio Bolognese contains one of your five a day
- Dolmio Bolognese contains 100% natural ingredients
- Dolmio Bolognese has been a family favourite for the past 25 years
- All Dolmio tomatoes are sunshine grown just as nature intended
- There are 10 juicy tomatoes in every 500g jar
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Find out how to make delicious recipes using Dolmio Bolognese Sauce - click the links below.
Did you know that you should remove the green stem in garlic, as it can cause indigestion? Or that the easiest way to peel ginger is with a small teaspoon? Read on for more great tips from Dolmio's food guru Trish Davies.
- Try using a jar of Dolmio Bolognese where a recipe calls for tinned tomatoes for an extra-rich flavour.
- To help you from crying when chopping an onion keep the root intact, then peel it. Cut the onion in half then slice or chop as required.
- To take the skin off root ginger, simply scrape the skin away with a small teaspoon.
- To make a herby flavoured salt, put a little salt in a pestle and mortar and grind the salt with fresh herbs such as basil, sage, flat leaf parsley, coriander etc. Grind the salt until it's an even colour and then sieve. This is ideal when roasting potatoes, flavouring meat, etc.
- To get the maximum flavour from lemons, oranges and limes, roll between your hands until the skin gives a little, cut in half and squeeze the citrus in your hand to catch the pips over a bowl.
"Mushrooms should not be washed as it weakens their flavour. Brush with a soft brush to remove any soil or grass and leave the skin on."Do not store citrus fruits in the fridge as they go hard.
- Always try to use small to medium aubergines as they are less bitter.
- When preparing garlic, take off the papery husk and cut in half lengthways. Remove and discard the green shoot as this can cause indigestion.
- Garlic cooks very quickly, so to prevent it from overcooking and becoming bitter, prepare it at the last minute and keep stirring. In a recipe where garlic and onions are fried, first fry the onions until soft, then add the garlic.
- When cooking sauce, always flavour the sauce with a woody herb such as rosemary, sage or thyme first, and finish off the cooking process with soft herbs such as basil, tarragon, parsley and coriander.
"When frying in butter, add 1 tbsp vegetable oil as this helps prevent the butter from burning too quickly,"To remove some of the very salty flavour of anchovy fillets, soak them in milk for 30 minutes before using.
- Never plunge eggs from the fridge into boiling water, as they will crack and burst open.
- To get the last drop of sauce out of the jar of Dolmio Bolognese, simply add a little water to the jar screw on the lid and shake. Empty the contents of the jar into the sauce you are making.
- When frying in butter, add 1 tbsp vegetable oil as this helps prevent the butter from burning too quickly.
Want to find out more about the wonderfully versatile tomato, plus some tips for growing at home and advice on how to make sure your tomatoes retain their flavour? Marco Geboers, Dolmio's tomato expert, has some helpful advice.
- Be careful how you handle tomatoes, always carry them in a suitable container - the slightest damage to a tomato can have a big impact on its flavour.
- Everyone has got room to grow tomatoes, whether it's a window box or a vegetable patch. Make sure it's somewhere nice and sunny though - sunshine is exceptionally important to tomatoes as it triggers certain biochemical reactions inside the tomato which give them their distinctive flavour.
- You can enjoy tomatoes knowing they taste great and they're good for you. Tomatoes are a fantastic source of vitamins A, B and C. They're also filled with folic acid, antioxidants and fibre.
- There are more than 10,000 different varieties of tomato and they come in an assortment of colours other than red. Yellow, pink, purple, black and even white tomatoes all exist too. The tomato varieties range from tiny "tomberries", which are about 5mm wide, to the Ponderosa variety, which weighs over 1.5kg (3lb).
Trish Davies, Dolmio's 'Mama', has been a food specialist and home economist for more than 25 years. She has worked with a number of top chefs and is a regular teacher at the Jean Christophe Novelli Cooking Academy in Bedfordshire.
Before working with Dolmio, Trish developed recipes for magazines, TV shows and cookery books, and has made appearances on programmes including The F Word and This Morning. Trish has two children and is no stranger to juggling a busy family life. She is currently writing a cookery book on sustainable fish, which is published this summer.
Marco Geboers, Dolmio's expert 'Tomatester', has had a long and illustrious culinary career, working for a host of Michelin-starred restaurants in countries around the world. Marco is an expert at classic cooking techniques in Italian, Thai, Chinese and Japanese cuisines. He leads a team of expert tasters who are responsible for ensuring that every tomato Dolmio harvests is of the highest quality.
The Dolmio Bolognese sauce Marco developed is enjoyed by millions of people around the world and is Britain's favourite Bolognese sauce. As well as being an exceptionally skilled chef, Marco is also a part-time opera singer.
Enjoy a fun-packed day-out for all the family at one of the biggest shopping centres around the country. After indulging in a spot of shopping, check out Dolmio 100% Natural Fun Day, which includes something for everyone from cookery demonstrations to tips and hints from Dolmio’s Mama, face painting for the kids and even an opportunity to break a world record by trying to make the longest piece of spaghetti ever recorded! You will also be given a sneak preview of some of the 100% natural Dolmio Bolognese recipes, so you can try them before making them at home. Everyone will also receive a great goodie bag courtesy of Dolmio.
For details of your nearest event, just see below:
- 23rd April – Birmingham – Bullring
30th April - London – Lakeside
- 7th May - Glasgow - Braehead
- 14th May - Newcastle - Metro Centre
- 21st May - Manchester - Trafford Centre
Each week, Dolmio are touring the UK bringing their 100% Natural Fun Days to shopping centres all over the country. From 10am – 6pm at each location, a host of fun activities will be taking place to keep the whole family entertained. Our “Mama Dolmio” will be holding live cookery demonstrations, showing shoppers the rich difference in flavour that Dolmio Bolognese sauce can make to lots of dishes compared to just adding a tin of tomatoes. You’ll be able to see Mama cooking up dishes such as Cod Provençal, Tomato and Red Bean Soup and the Ultimate Spaghetti Bolognese throughout the day and she’ll also be giving useful hints and tips on how to get the most out of ingredients such as garlic and herbs by preparing them in the best way. There will also be world record attempts for the longest piece of pasta ever made as well as face-painting, pasta collage making and lots of sampling fun. Check back here to find out when the 100% Natural Fun Day comes to a shopping centre near you.