A versatile rich ragu that is cooked long and slow to bring out all of the flavours of the many ingredients. Traditionally served with pasta but can be eaten with a baked potato and sour cream or on toast with a poached egg.

Ingredients

Beef Mince, Pork Sausage, Bacon, Marrow Bones, Onions, Garlic, Olive Oil, Carrots, Celery, Tomato, Red Wine, Anchovies.

Allergens

Seafood – anchovies

Heating Instructions

Defrost and heat gently in a pot on low heat, stirring from time to time until heated through.

Serving Suggestions

Delicious with Pasta (Spaghetti, Linguine, Penne) sprinkled with grated Parmesan

Or

On top of toast with a Poached Egg sprinkled with Smoked Paprika

Or

In a Baked Potato topped with lashings of butter and Sour Cream/Cream Cheese

Portion Sizes

Serves 2 - 3