This half term, Year 5 have been tasting and evaluating different bolognaise sauces. We then looked at the nutritional values of the sauces and why this is important to take into consideration from a buyer's point of view. We also looked at the journey from farm to fork, investigating where our mince comes from and the growing change in the production of British meat and alternatives. We then used all of this knowledge to create an alternative sauce that we then prepared, cooked and tasted! Well done Year 5.