Pappardelle pasta with pulled British beef brisket in a rich tomato and red wine sauce, finished with Parmigiano Reggiano
Picture for illustration purposes only.
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Cooked Pappardelle Pasta (26%) (Water, Durum Wheat Semolina)
Water
Diced Tomato
British Beef (13%)
Onion
Red Wine (4%)
Crushed Tomato
Sun-Dried Tomato Purée (3%) (Water, Rapeseed Oil, Sun-Dried Tomatoes, White Wine Vinegar, Salt, Garlic Purée, Sugar, Basil, Rosemary, Black Pepper)
Beef Stock (Water, Beef Extract, Salt, Yeast Extract)
Tomato Purée
Olive Oil
Carrot
Cornflour
Parmigiano Reggiano D.O.P (Unpasteurised Cows' Milk) (1%)
Garlic Purée
Muscovado Sugar
Yeast Extract
Bay Leaf
Black Pepper
Thyme
Rosemary
Excellent
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