traditional sauce 200 g.
Produced by following the traditional recipe, using beef and pork equilibrium. You can recognize the scents of every single ingredient used for this special sauce. Its richness is the result of a long cooking that gives this sauce a decided and unique flavor.
The term comes from the French "ragôut", which means awakening the appetite, giving more flavor. Essentially it is a nutritious stew that includes one or more main ingredients, cut into small pieces cooked low in low heat. In the past, they were particularly sought after by wealthy families, was used on holiday days as meat was the main item availability was lower and the highest cost. Originally born as a meat sauce to accompany the pasta. Only at the end of 1700 was Alberto Alvisi, the cook of the then Cardinal of Imola, to cook the first real ragù served with a plate of macaroni. In 1800, however, the recipe began to appear on the Emilian cooking books becoming an ever-present plate on holiday days. Our traditional ragu is produced by following the traditional recipe, using beef and pork. You can recognize the scents of every single ingredient used for this special sauce. In the Emilian houses, the sauce is a sauce that can never be missed. Its taste is the result of a slow cooking that gives a definite and unique flavor.
To prepare the Bolognese noodles is enough to follow few but effective steps. Prepare or buy egg pasta for two or three people. Dive the noodles by paying attention to the cooking times and keeping them to the tooth. In the meantime, pinch a jar of Pantry into a sufficiently large frying pan. After finishing the dough, pour it in a frying pan and fry it quickly. Traditional ragu is also ideal for bringing traditional Lasagne Bolognese to the table. Prepare or buy an egg casserole egg, cooking it according to the instructions. Prepare a roasted turkey roast, alternate four layers of pasta with as many sauerkraut and sausage, adjusting the amount of it according to personal taste, dusting each floor with Parmigiano-Reggiano. Cook at 180 ° C for 15-20 minutes according to the type of oven. Consider three servings per 200g pot of Ragù.
Tomato paste, 24% beef, pork 16.3%, raw ham 7.7% (pork meat, salt), double tomato concentrate, extra virgin olive oil, carrots, golden onion of medicine, celery, sea salt Of Cervia.