A family-size beef ragu slow-braised with chuck beef, red wine, and balsamic vinegar until rich and tender, served over penne in a crushed tomato pomodoro sauce. The kind of hearty, stick-to-your-ribs dinner that fills the whole table without you lifting a pan. Just heat and serve for an easy weeknight win.

Beef chuck, crushed tomatoes, diced tomatoes, beef stock, penne pasta, carrots, onion, celery, tomato paste, red wine, olive oil, sunflower oil, garlic, dried oregano, fresh parsley, bay leaves, balsamic vinegar, Worcestershire sauce, salt, black pepper.

Wheat, fish, sulphites.