Ragu Bolognese Meat Sauce (Traditional Version)
Ragu Bolognese Meat Sauce (Traditional Version) 200g /7,05 oz
This sauce is made according to the traditional recipe, using a balance between beef and pork meat. This traditional sauce is the one that is eaten more frequently in most Bolognese households and is also the most famous in the world.
Ingredients: tomato puree “passata”, beef meat 25g, pork meat 17g, extravirgin olive oil, pork ham 9g, double concentrated tomato paste, onion, carrot, celery, salt.
Storage: at room temperature. After opening, store in fridge.
In order to prepare “taglietelle alla Bolognese”, it is important to follow just a few steps. Make or buy the egg pasta for two or three people, put the pasta into boiling water making sure that it does not get over cooked, preferably “al-dente”; in the meanwhile, slightly heat a jar of sauce in a big enough pan. A 200g jar is enough for 2-3 servings. Once the pasta is cooked add the sauce and sauté it quickly.
Make some soft polenta. Heat a jar of Bolognese Meat Sauce, a 200g jar is enough for two servings. Serve the polenta with the sauce and sprinkle abundant Parmigiano-Reggiano onto the finished dish.
Heat a few pieces of “tigelle” (flat bread) and heat a little bit of Bolognese Sauce in “bain-marie” or in a pan, add the 24 month matured Parmigiano Reggiano and a few grams of diced spring onions to your taste.
Cooking with Nonna
Learn from a real italian grandmother, how to make italian pasta, join our “Cooking with Nonna” Tour. Program: Tuesday with market, other days without market or shopping.(departing a little bit later)