Simmered low and slow for six hours, this rich ragu brings together house-ground pancetta, tender pork shoulder, and premium Angus beef forequarter. The result? A deeply layered sauce that’s bold, comforting, and irresistibly full of flavour.
Best served with wide ribbons like fettuccine or pappardelle to soak up every drop. Top with freshly grated Parmigiano Reggiano and a drizzle of olive oil for the ultimate comfort dish.
One portion is approx 330g (serves two).
Regular price
$17.50
Sale price
Regular price
$17.50
Liquid error (snippets/price line 94): divided by 0
Best consumed within 1 week. Keep a cup of pasta water from the pot just before you strain the pasta. You can use this water to adjust the consistency of the sauce, one tablespoon at a time.
Best enjoyed with
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