British beef ragu layered between egg pasta topped with béchamel sauce. (400g)
An Italian classic, made with a rich, meaty British beef mince ragu with a 'soffrito' base of onions, carrot and celery, flavoured with rich tomatoes, red wine, garlic and oregano. Layered between fresh free-range egg pasta sheets and topped with a creamy béchamel sauce, made with mature cheddar cheese. Bake in the oven for a delicious 'al forno' main.
Serving Suggestion Decant into a oven proof dish, top with grated parmesan and slices of mozzarella, bake for a bubbling cheese crust. Perfect alongside a panzanella salad, slices of fresh ripe tomatoes, red onion and olives in a vinaigrette dressing.
Water, Beef (20%), Cooked Pasta (8%) (Durum WHEAT Semolina, Water, EGG Powder), Onion, Tomato Puree, Double Cream (MILK), Carrot, Tomatoes, Cornflour, Red Wine, Mature Cheddar Cheese (MILK), Rapeseed Oil, Beef Stock (Beef, Yeast Extract, Natural Flavouring, Salt, Tomato Paste, Molasses, Lemon Juice Concentrate, Onion Powder), Sugar, Salt, Garlic Puree, Ground White Pepper, Ground Black Pepper, Rosemary, Oregano.For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS. This product contains alcohol.
|Per Serving (400g)||Per 100g|
|Fat||27.50g (of which saturates 15.40g)||6.90g (of which saturates 3.90g)|
|Carbohydrates||43.4g (of which sugars 10.3g)||10.9g (of which sugars 2.6g)|
For best results please microwave.
Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 2 minutes 40 seconds. 1000W microwaves: Full power for 2 minutes 30 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve. DO NOT REHEAT.
Oven: Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish. Place in a preheated oven for 20 minutes. ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.