Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Requires Clinical or Recipe Review
Draft adaptation requires a production trial: the full pasta quantity may create a sticky purée. Serve only if separately puréed components pass the texture tests; otherwise seek an alternative recipe.
Smooth beef-and-tomato, pasta and béchamel purées presented as soft lasagne-style layers; approximately 50 serves. Retains milk and wheat allergens; check pasta and wine labels.
Ingredients
Pasta sheets 2000g
Beef mince 90% 5000g
Onions 1200g, peeled and finely processed
Garlic 150g, crushed
Carrots 600g, peeled and finely processed
Celery 600g, thoroughly de-stringed and finely processed
Bay leaves 10g, enclosed in a removable spice bag
Cooking red wine 500g
Crushed tomatoes 3000g, smooth and sieved to remove seeds and skins
Italian herbs 20g, finely ground
Continental parsley 1 bunch, stalks removed and leaves finely processed
Tomato puree 300g
Full-cream milk 4000g
Plain flour 250g
Unsalted butter 250g
Ground nutmeg 10g
Salt and finely ground white pepper, to taste
Water, as needed for cooking pasta and adjusting purée consistency
Texture-modifying thickener, if needed, as per manufacturer’s instructions
Final texture
Each component must be smooth, lump-free and non-sticky, hold a soft shape and release easily from a spoon, with no separate liquid.
Sauce, gravy & liquid
Allocate the original béchamel between pasta purée and finishing sauce. Use water or smooth sauce for blending, then thickener if needed; never leave free liquid.
IDDSI Level 4 requirements
Smooth with no lumps, no separate liquid.
Holds its shape; falls off a tilted spoon in a single spoonful.
Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
A side salad or garlic bread may be served with this dish, but no other vegetables are to be served.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
