Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film but leave the bolognese al forno in its container. Place on a baking tray in the centre of the oven and cook for 25 minutes.
3. Leave to stand for 2 mins before serving. Be careful, it will be hot.
Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

DELICIOUS WITH GARLIC BREAD AND A SIDE SALAD

• Beef and pork ragu (46%)
• Fresh gemelli pasta (35%)
• Béchamel sauce (14%)
• Grana Padano and mozzarella crumb (4%)
• Fresh basil

Beef and pork ragu: fresh tomatoes, red wine, fresh beef (15%), smoked bacon, fresh pork (9%), fresh white onion, fresh milk, fresh celery, fresh carrots, tomato puree, wheat flour, balsamic vinegar, free range chicken livers, fresh garlic puree, beef stock, salt, extra virgin olive oil, fresh oregano, white sugar, black pepper, ground nutmeg, ground star anise.
Fresh gemelli pasta: water, durum wheat semonlina.
Béchamel sauce: fresh milk (72%), mature cheddar cheese (15%), butter, wheat flour, salt, white pepper.
Grana Padano and mozzarella crumb: Grana Padano (26%), mozzarella cheese (26%), extra virgin olive oil, fine breadcrumbs, fresh parsley, fresh basil.
Balsamic vinegar: red wine vinegar, concentrated grape must, natural caramel.
Beef stock: beef bones and meat, water, salt.

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This recipe contains milk, celery and gluten. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.