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Beef Ragout with Pappardelle

Ruby Says

"I cook grass fed beef slow and low in red wine, rosemary and thyme with best quality tomatoes until soft and tender. Served on pappardelle, this takes me back to family holidays in Tuscany."
Ruby recommends: This is lovely with my green vegetable medley or a crisp green salad.

Cooking Times 

*Best cooked from frozen* 

  Oven cook - 40-45 mins 

  Microwave cook - 8 mins. 

*Please see back of pack for full instructions*


Tomatoes (33%) Beef, braising steak (26%) Pasta,(egg, wheat)  (20%) Onion (4.5%)  Aubergine (4%) Celery (4%) Carrots (4%) Parsley fresh (1%) Basil fresh (0.5%) beef stocck - (water, beef bones, onion, tomato puree, carrot, leek, garlic, salt, thyme, black pepper, rosemary, yeast extract.) Oil vegetable rapeseed (0.5%) garlic (0.5%) Salt (0%) Tomato puree, Demerara Sugar, Thyme fresh, Sage fresh, Rosemary fresh, Bay leaf.


Egg, wheat, celery, rapeseed.

Customer Reviews

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