Indulge in the rich, savoury flavours of ragù without the lengthy low-and-slow simmer session. In our riff on the classic meat sauce, we've slow-cooked ground pork with an aromatic mirepoix of carrots, celery, and onion, and some white wine, tomato sauce, fennel, garlic, and chili flakes. It's served over cauliflower cavatappi and paired with garlic broccoli florets. Bon appetit!

Ingredients: Broccoli • Cauliflower cavatappi (water, cauliflower powder, potato starch, tapioca starch, whole egg, egg white, xanthan gum, konjac, salt) • Tomato sauce (tomatoes, tomato puree, dehydrated onion, extra virgin olive oil, salt, citric acid, dehydrated garlic, spices, herbs) • Ground pork • Chardonnay wine (sulphites) • Roasted garlic (garlic, olive oil) • Olive oil • Carrot • Celery • Spanish onion • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Chicken glace (chicken broth, carrot, onion, garlic, spices) • Minced garlic (water, dehydrated garlic, citric acid) • Basil • Sea salt • Fennel seed • Crushed red pepper flakes • Garlic.