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).

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Additional information

Weight 0.335 kg
Dimensions 6.5 × 6.5 × 8 cm
Ingredients

Tomato pulp 63,2%, beef meat 20%, double concentrated tomato sauce 8,8%, Extra Virgin Olive oil, sugar, salt, onion, carrots, garlic,. Acidity corrector (E 575)

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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