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Grass Fed Beef Ragu 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*


Tinned Tomatoes (33%) Beef, braising steak (26.4%) Red wine sulphites, Pasta: Durum Wheat Semolina, Eggs (19.8%) Onion, Celery, Aubergine, Carrots, Parsley, fresh, Basil, fresh, Beef stock: Salt, Potato starch, yeast extract, sunflower oil, sugar, beef extract, caramel syrup, CELERY seeds, celery, Oil Rapeseed, garlic, Salt, demerara sugar, Thyme, fresh, Tomato puree, Rosemary, fresh, Sage, fresh, Bay leaf


Egg, wheat, celery, Sulphites