Smoky beef ragu with fettucini

Smoky beef ragu with fettucini

Smoky beef ragu with fettucini

Diced NZ beef slow cooked in a rich tomato, red wine and herbed sauce served on a bed of fresh fettucini pasta. What winter evenings were made for!

- +
$16.50

Diced beef chuck 28%, pasta (durum wheat semolina) 33%, tomato polpa 17%, carrot 11%, celery 6%, onion 6%, parmesan 3% tomato pasta, beef stock, red wine, thyme, garlic, bay leaves, smoked paprika, olive oil, salt, pepper

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.


Oven: Cook in a preheated oven at 180°C for 10 to 12 minutes
Microwave: 3-4 minutes on High

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.

Subscribe