Warm the sauce on low heat in a pan until heated through. Add cooked pasta to the sauce with some cooking water and mix until fully incorporated. Plate with freshly grated Parmigiano Reggiano.
Beef, Carrot, Onion, Celery, Tomato, Vegetable Stock, Sage, Rosemary, Garlic, Red Wine, Salt, Black Pepper, Bay Leaf, Olive Oil
Portion size: 500g serves 4 x 125g portions of pasta. Storage: Store in fridge and consume by use-by date (there is a 3-day shelf life). Sauces can be frozen from fresh for up to 3 months. Defrost or heat in a pan on a low heat directly from frozen. Add a small amount of water if necessary to prevent burning. Ensure sauce is completely defrosted and cooked through before serving.