COMMITTED TO OUR COMMUNITY
Our stores are run by people in the heart of their local community which means we are 100% committed to serving you and your community.
We are committed to maintaining good availability throughout this difficult period and most importantly, committed to keeping all our prices fair.
The majority of our stores are open late, with good availability, good value and of course, a friendly face.
Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
Please feel free to contact your local store if you have any specific needs that we can help you with.
We’re in this together and rest assured, 100% committed to our communities.
10 Minutes Prep - 1 Hour 45 Minutes Cooking
1 tbsp olive oil
1 onion halved and chopped
1 celery stick diced
1 large carrot diced
600 g of diced steak
3 tbsp tomato pureé
2 grated garlic cloves
2 tsp fresh thyme leaves
150 ml red wine (you can replace with beef stock)
500ml beef stock
400g pasta (we chose pappardelle)
Grated parmesan (optional)
Heat oil in a large pan and add your onion, celery and carrot and fry over a medium heat for 10 minutes until they start to develop a colour and soften
Stir in the mince, breaking up the meat as you cook until browned
Add your garlic, thyme and pureé and cook for a further 2 minutes
Pour in your wine and increase the heat to burn off the alcohol
Reduce the heat and stir in your stock
Cover tightly with a lid and leave to gently cook for 1 hour 15 minutes until the sauce has thickened
Remove your lid and continue cooking for 15mintues, whilst doing this, cook your pasta.
Drain your pasta and immediately toss in your sauce before serving