Slow-simmered beef chuck ragu built from a deep fond of caramelized mirepoix, tomato paste, and red wine. The meat braises for hours until it falls apart into a rich, savoury sauce laced with balsamic vinegar and Worcestershire. It sits over quinoa pasta tossed in pomodoro, alongside oven-roasted butternut squash seasoned with garlic, oregano, and a bright squeeze of lemon. A hearty, satisfying plate that fits right into a busy week.

Beef chuck, beef stock, crushed tomatoes, diced tomatoes, butternut squash, carrots, onion, celery, quinoa pasta, tomato paste, red wine, sunflower oil, garlic, parsley, oregano, bay leaves, lemon juice, balsamic vinegar, Worcestershire sauce, black pepper, salt.

Fish, sulphites.