Versatile Rich Ragu
A versatile rich ragu that is cooked long and slow to bring out all of the flavours of the many ingredients. Traditionally served with pasta but can be eaten with a baked potato and sour cream or on toast with a poached egg.
Beef Mince, Pork Sausage, Bacon, Marrow Bones, Onions, Garlic, Olive Oil, Carrots, Celery, Tomato, Red Wine, Anchovies.
Seafood – anchovies
Defrost and heat gently in a pot on low heat, stirring from time to time until heated through.
Delicious with Pasta (Spaghetti, Linguine, Penne) sprinkled with grated Parmesan
On top of toast with a Poached Egg sprinkled with Smoked Paprika
In a Baked Potato topped with lashings of butter and Sour Cream/Cream Cheese
Serves 2 - 3