Slow-simmered beef chuck ragu built from a deep fond of caramelized mirepoix, tomato paste, and red wine, then braised for hours until the meat shreds apart into a rich, savoury sauce. It sits over quinoa pasta tossed in pomodoro, with a side of oven-roasted butternut squash finished with sautéed onion, lemon juice, and oregano. The squash brings a gentle sweetness that balances the bold, wine-dark ragu. Built for athletes who need a serious plate that still delivers on flavour.

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

Fish, sulphites.