Smoky beef ragu with fettuccine

Smoky beef ragu with fettuccine

Smoky beef ragu with fettuccine 

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

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Pasta (45.4%) (GlutenWheat, Eggs), Beef (27.3%), Polpa finely chopped tinned tomatoes by mutti (9.1%), Carrots (6.8%), Onions (4.5%), Parmesan cheese (2.3%) (Milk), Red wine (2.3%) (Sulphites), Celery (1.1%) [Celeriac], Garlic (0.45%), Canola oil (0.45%), massel beef stock (0.23%) [Southern Ocean Sea Salt, Maize Maltodextrin, Cane Sugar, Natural Vegetable Flavours, Yeast Extract, Dehydrated Vegetables (Onion, Celery), Disodium Guanylate & Inosinate, Canola Oil], Paprika (0.05%), Dried oregano (0.02%) [Oregano]


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.

Please refer to heating instructions on the meal label.

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