Beef Ragu with Pappardelle Veg

Homemade beef ragu with pappardelle pasta is on the menu this week! Pappardelle pasta is made with egg and is much wider than your average noodle which makes it unique. Our beef ragu is made from flank steak with spices and broth with ricotta cheese on the side to keep this dish creamy! 

Reduce the carbs by 25 grams by replacing pappardelle pasta with spaghetti squash; just write “low carb” in the instructions box.

Make this dish vegetarian by substituting beef for mushrooms. Just write “vegetarian” in the special instructions box below.

Contains: milk, wheat, egg

Can be frozen for up to 2 months.