BOLOGNESE “RAGÙ” MEAT SAUCE HISTORICAL VERSION

BOLOGNESE “RAGÙ” MEAT SAUCE HISTORICAL VERSION

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Our Bolognese Ragù Meat Sauce "Historical version" – is prepared according to the ancient Bolognese recipe. The cooking has to be long and over a low heat to retain all the flavours of the different ingredients. We use only select cuts of beef, a little tomato sauce and the classic mixture of vegetables: celery, carrots and onions. The final taste is particularly smooth, with “rustic and rural notes”.

INGREDIENTS

Ingredients: beef 36,3%, tomato puree, bacon, onions, carrots, celery, extravirgin olive oil, tomato paste, sea salt. After opening, keep refrigerated. GLUTEN-FREE.

USEFUL TIPS

Our Bolognese Meat Sauce"Historical version" is ideal to make a traditional polenta. When the polenta is almost cooked, warm a jar of sauce in a bain-marie – a 200-gram jar is enough for 2 or 3 portions. Serve the polenta with the meat sauce and grated Parmesan on top. Alternatively, as with all meat sauces made with the finest ingredients, it is excellent with fresh tagliatelle (traditionally not with spaghetti!). Prepare or buy some fresh egg tagliatelle. Cook the tagliatelle, leaving it al dente, and in the meantime warm the meat sauce in a large frying pan. A 200 gr jar of sauce is enough for 2 or 3 portions. When the tagliatelle is cooked, add it to the frying pan and warm over high heat while stirring. Top with grated Parmesan cheese to taste.