Rich meat ragu layered with pasta sheets and topped with a Parmesan Besciamella sauce. 
 
Ingredients:
Pork mince, beef mince, smoked bacon, red wine, carrot, celery (celery), passata, tomoto puree, chicken stock, garlic, thyme, oregano, mushroom powder, salt, egg (egg), milk (milk), flour (gluten) cream (milk), flour (gluten), cream (milk), chicken livers, vegetable oil, cloves, nutmeg, cornstarch, chedder cheese (milk), butter (milk), parmesan (milk), bay leaf, black pepper, antioxidant (suplhar dioxide).
 
Allergens: 
Includes Milk, Gluten, Egg
 
Portion Size: 
Two generous portions
 
Cooking Instructions: 
Best oven-cooked from frozen.

Preheat oven to 170°C (fan).
Remove packaging pierce film several times. Place on an oven tray and cook in the middle of the oven for 40-45 minutes, until piping hot.
Leave to stand for 5 minutes before serving.
 
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20 minutes less.
 
** Please note: Vegetables and garnish used within this image are not included**