Bolognese Sauce

Nutrition Facts

Serving Size 6 OZ
Calories 388
Calories from Fat 0.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 28.7g
44%
Sat. Fat 10.4g
- - -%
Trans Fat 1g
Cholesterol 73.5mg
- - -%
Sodium 990.1mg
43%
Tot. Carb. 11.8g
4%
Dietary Fiber 2.7g
8%
Sugars 5.1g
   Includes 0.3g Added Sugars
0%
Protein 14.7g
Vitamin D - 0.2mcg - 0%
Calcium - 66.7mg - 7%
Iron - 3.1mg - 39%
Potassium - 557.7mg - 12%
INGREDIENTS: GROUND BEEF, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), RED WINE, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH ONIONS, TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH CELERY, FRESH CARROTS, CORN OIL (corn oil ), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), BLACK PEPPER
ALLERGENS: Milk
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.