FOOD ARTE
BOLOGNESE BEEF TOMATO RAGOUT
The Bologna originated beef ragout has violently conquered the taste of Italians and foreigners. Prepared by our grandmothers it is an unmistakable recipe. Peeled tomatoes, carrot, celery, onions, extra virgin oil, salt and white wine make this ragout extremely tasty; perfect with short pasta (penne or ziti rigati), also very nice with rough surface long pasta (Fettuccine, tagliatelle).
5,62$ exc. VAT:
Additional information
| Weight | 0,335 kg |
|---|---|
| Dimensions | 6,5 × 6,5 × 8 cm |
| Ingredients | Tomato pulp 63,2%, beef meat (EU) 20%, double concentrated tomato paste, extra virgin olive oil, sugar, salt, onion, carrots, garlic,. Acidity regulator (E330) |
| Recipe | Cook the pasta (fettuccine or any other you prefer) and add the Bolognese tomato sauce (beef ragout) sprinkle with Parmesan cheese and serve. |
| Curiosity | The first mention of Bolognese tomato sauce goes back to the sixteenth century in the nobles’ wealthy courts; in that period meat was reserved only to the very rich; for this reason, to this day, ragout is mainly prepared on special festive occasions. |
| Seasonality | All year |
| Gross weight | 335 g. / 11.8 oz |
| Net weight | 180 g. / 6.3 oz. |
| Shelf life | 24 months |
| Reg |
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