Slow-simmered beef chuck ragu, braised for hours in red wine and crushed tomatoes with caramelized mirepoix and a touch of balsamic until the meat falls apart into a rich, deeply savoury sauce. It's paired with quinoa pasta tossed in pomodoro and steamed cauliflower dressed in a bright parsley and apple cider vinaigrette. Every component earns its place on the plate, from the hearty, fork-tender ragu to the light, herbaceous crunch on the side. A satisfying meal built for your goals without compromising on flavour.

Beef chuck, crushed tomatoes, diced tomatoes, beef stock, carrots, cauliflower, onions, quinoa pasta, celery, tomato paste, red wine, olive oil, sunflower oil, garlic, fresh parsley, dried oregano, balsamic vinegar, apple cider vinegar, Worcestershire sauce, bay leaves, kosher salt, black pepper.

Fish, sulphites.