Charlie Bigham's bolognese al forno
£7.00 (£10.77 per kg)
Perfect for two. Serve with a wink. Oven cook in 30 mins. Ever since 1996 I've been making my delicious food with all the care that you would if you had the time. After all, what better way to spend an evening than chatting, laughing and sharing a wonderful meal? Turn off the phone, dim the lights and crack open a bottle, steal back some time by letting Charlie prepare you a truly delicious meal. All you have to do is relax and enjoy each other's company. Let me know what you think at www.bighams.com. Charlie
Beef and Pork Ragu (41%), Rigatoni Pasta (27%), Béchamel Sauce (25%), Cheese and Garlic Ciabatta Crumb, SunBlush®Baby Plum Tomatoes, Beef and Pork Ragu is made from: Tomatoes, Fresh Beef (26%), White Wine, Smoked Bacon, Fresh Onion, Tomato Purée, Semi-Skimmed Milk, Fresh Carrots, Whipping Cream, Fresh Pork* (5%), Fresh Celery, Beef Stock, Sunflower Oil, Wheat Flour, Garlic Purée,, Smoked Bacon is made from: Pork, Water, Salt, Preservatives* (Sodium Nitrite, Sodium Nitrate, Potassium Nitrate), Antioxidant* (Sodium Ascorbate), Beef Stock is made from: Beef Bones and Meat, Water, Salt, Rigatoni Pasta is made from: Water, Durum Wheat Semolina, Béchamel Sauce is made from: Semi-Skimmed Milk, Single Cream, Cheddar Cheese, White Wine, Butter, Wheat Flour, Regato Cheese, Grana Padano Cheese, Mustard Powder, Salt, Cornflour, Nutmeg, White Pepper, Cheese and Garlic Ciabatta Crumb is made from: Ciabatta, Regato Cheese, Cheddar Cheese, Mozzarella Cheese, Parsley, Garlic Purée, Ciabatta is made from: Wheat Flour, Sunflower Oil, Olive Oil, Yeast, Salt, Sea Salt, *Don't worry, these are part of the traditional curing method of Smoked Bacon, All our Fresh Beef and Fresh Pork is British
Preparation & Storage
- Delicious with a mixed salad
Please keep flat. Keep in a fridge that's below 5°C. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking.
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