Produced according to the traditional recipe with a balance of pork and beef. You can recognise the aroma of every single ingredient used in this truly special sauce. Its richness is given by the long cooking time, which results in a strong and unique taste.
The word Ragù come from the French “Ragôut” which means whet the appetite or give more flavour. Essentially, it is a nutritious stew which includes one or more main ingredients, cut into small pieces and cooked slowly over low heat. In the past, it was amongst the favourite dishes of the richest families. It was prepared on feast days: meat is among the main ingredients, and this was expensive and not always available. Initially it was used as a side dish. Only in the late 18th century did Alberto Alvisi, cook for the Cardinal of Imola, start to serve ragù together with “maccheroni” pasta. During the next century the recipe appeared in several cookbooks in Emilia-Romagna, always as a dish for feast days. Our Traditional Ragù is produced according to the traditional recipes, with a balance of pork and beef. You can recognise the aroma of every single ingredient used in this truly special sauce. Its richness is given by the long cooking time, which results in a strong and unique taste. Ragù is an essential classic for every family from Emilia-Romagna and beyond.
Cooking Tagliatelle (traditionally not spaghetti!) Bolognese is quite simple, just follow these steps. Prepare or buy some fresh egg tagliatelle. Cook the tagliatelle, taking care to follow the cooking time and leaving it “al dente”. In the meantime, warm the sauce in a large frying pan. When the pasta is cooked, add it to the frying pan and warm over high heat while stirring. Our Bolognese Meat Sauce – traditional version is also ideal to make a traditional Bolognese Lasagne. Prepare or buy some Lasagne egg pasta and cook it according to the instructions. Butter a baking dish. Lay out a layer of fresh egg pasta, plenty of béchamel, meat sauce and some grated Parmigiano-Reggiano cheese, then repeat until you have four layers. Add some more béchamel and Parmigiano-Reggiano on top. Put the baking dish in the oven at 180°C for 15 or 20 minutes (depending on the oven). Every 200 gr jar of meat sauce will make around 3 portions.
tomato paste, 24% beef meat, pork meat 16.3%, raw ham 7.7% (pork meat, salt), double tomato concentrate, extra virgin olive oil, carrots, Medicine golden onion, celery, Cervia salt.
This sauce is made with the exquisite meat of Bianca Modenese beef and Mora Romagnola pork, combined to obtain the best of Emilia-Romagna. To make the best of these two exceptional ingredients, we also use local tomatoes and Cervia sea-salt.
A sauce with the flavours and aromas of the Italian kitchen garden. We have chosen some typical vegetables of our region. The result is a sauce which treats the vegetables with respect, retaining their crisp texture and delicious flavour. A great Italian classic.
Our Bolognese sauce, or ragù, produced according to the historic recipe registered with the Chamber of Commerce in Bologna, using only beef of the highest quality. The smooth flavour of this sauce gives you a taste of the ancient Bolognese traditions.