Beef shin ragu cooking instructions

1. Defrost

1. Defrost

Your pouch in hot water while your choice of pasta cooks.
2. Heat

2. Heat

Gently warm ragu with a tbsp pasta water until piping hot.
3. Combine

3. Combine

Add to a warm bowl and finish with Parmesan or gremolata.
4. Serve

4. Serve

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Tips from our chefs

  • Your ragu works with any pasta - fresh pappardelle is the luxurious choice. Any short pasta in your cupboard will work too.
  • Add pasta water to achieve a silky sauce consistency.
  • Gremolata is an excellent addition if you have a moment: chop together a handful of parsley, zest of one lemon, and two grated garlic cloves.
  • Also delicious on a baked potato, as the filling for a marinara-style sub, or in the ultimate lasagne (check back soon for full recipes).

Nutrition Facts

Typical Values Per 100g
Energy 656 kJ / 157kcal
Fat 9g
    of which
    saturates 4g
    monounsaturates 2g
    polyunsaturates 0.3g
Carbohydrates 4g
    of which
    sugars 1g
Fibre 2g
Protein 16.6g
Salt 60mg