HOW TO USE – SUGGESTIONS
The ragu only requires heating and it’s ready to receive the pasta.
The classic pasta for a Bolognese style ragu is Tagliatelle. Other long pasta like Papardelle, Bucatini, Linguini or Spaghetti also work well.
Delicious served over polenta.
Works well on crostini or small pieces of toasted bread.
Can be used as a risotto sauce or over potato gnocchi.
For a more Brit-based recipe, this ragu goes rather well over boiled potatoes or mash!
It is so thick and tasty it makes a great topping for crostini or thick crusty bread.
Garnish with freshly grated 24 month parmesan cheese.
Serve with a Chianti DOCG Riserva.
Extend the sauce by adding a couple of tablespoons of the pasta cooking water and a tablespoon of extra-virgin olive oil. Remember Italians don’t smother the pasta in mountains of sauce and that’s why the quality of the pasta is so important. The sauce can be extended further by adding a little tomato passata.
Chopped tomatoes, Chianina veal, Cinta senese pork, extra-virgin olive oil, red onions, white wine, celery, parsley, salt and pepper.
Long life product. Once opened, keep in fridge and consume within 10 days.
Gourmet Bolognese Ragu with Veal & Pork 180g
From the award winning Caccia e Corte range, an exceptional ragu based on an original Tuscan recipe and featuring the finest quality ingredients.
Here is an original twist on a popular classic using Italy’s finest veal and pork breeds.
The taste is full and deeply satisfying. Gourmet ragu has never been easier!