RAGU' DI CARNE ALLA BOLOGNESE

Slow-Cooked Beef & Pork Ragù Sauce

SUPER FAST & SUPER TASTY - HERE'S HOW

Put on your pasta of choice in salted boiling water

Cut open the sauce pouch and pour the sauce into a small pot on medium heat.

Heat the sauce until bubbling and piping hot all the way through.

Stir a ladle of starchy pasta water into the sauce and mix together to achieve silky texture

Pour the sauce onto the strained pasta and mix it in well!

FUN FACT

Adding oil to the pasta water to prevent it from sticking is a myth & a mistake!
The oil will coat the pasta and won't allow for the sauce to stick to it as it should.

Instead, just stir the pasta well every so often after throwing it into the water, that'll do all the unsticking you need!

FUN FACT

Mixing a bit of starchy water to the sauce (a magical action we call 'MANTECARE' aka to emulsify), will give the sauce a glossy, silky coating, making it cling perfectly to each piece of pasta.

FUN FACT

Dolloping sauce on top of a plate of plain pasta is a cardinal sin!

Pasta and sauce are partners. Pasta is not a base and sauce is not a topping, they depend on each other for a perfectly balanced dish where every bite is full of flavour.

FUN FACT

There’s an official measurement for tagliatelle: 8 mm wide when cooked, supposedly matching the size of Venus’s hair in Botticelli’s The Birth of Venus!

OUR PASTA RECOMMENDATIONS

In Bologna, you’ll never find ragù alla bolognese on spaghetti. The traditional pairing is fresh egg tagliatelle, wide enough to “hold” the chunky sauce.