2551 kj ENERGY 19.3g FAT TOTAL 6.7g SATURATED FAT 5.1g FIBRE 46.9g PROTEIN 116mg CHOLESTEROL 505mg SODIUM 51.7g CARBS (TOTAL)
All nutrition values are per serve
You could also use beef blade, oyster, skirt or topside for this recipe. These cuts of meat become lovely and tender when slow cooked. Once cooked, the ragu can be refrigerated in an airtight container for up to 3 days. To reheat, place ragu in a saucepan over medium-low heat. Cook, stirring occasionally for 20 minutes or until hot.