TRADITIONAL BOLOGNESE RAGU 200 GR

The term comes from the French "ragôut," meaning to whet the appetite, to give more flavor. Essentially, it's a nutritious stew that includes one or more main ingredients, chopped into small pieces and slowly cooked over low heat. In the past, it was particularly sought after by wealthy families and was used on holidays because, since meat was the main ingredient, it was less available and more expensive. It originally originated as a meat sauce to accompany pasta. Only in the late 1700s did Alberto Alvisi, the chef of the then Cardinal of Imola, prepare the first true ragù served with a plate of macaroni. In the 1800s, the recipe began to appear in Emilian cookbooks, becoming a staple dish on holidays. Our traditional ragù is made following the traditional recipe, using beef and pork. The aromas of each individual ingredient in this special sauce are instantly recognizable. In Emilian homes, ragù is a must-have sauce. Its flavor is the result of slow cooking, which imparts a distinctive and unique flavor.

INGREDIENTS: Tomato puree, beef 24%, pork 16.3%, prosciutto crudo 7.7% (pork, salt), double tomato paste, extra virgin olive oil, carrots, onion, celery, Cervia sea salt. GLUTEN FREE.