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Special Ragù Sauce: Bianca Modenese, Mora Romagnola

€7,80
Availability: In Stock
Ragù di Bianca Modenese and Mora Romagnola is made from the prized beef and pork of Emilia Romagna. 200 g. 2/3 portions.
Quantity:

Fine meats, born and bred in the lush green valleys of Emilia-Romagna, are the main ingredients of this flavoursome ragù sauce. The white Modenese, a breed of cattle with a delicate flavour, and the Mora Romagnola, a local breed of pork, are the meats that our Cesarine have chosen for this sauce.


The secrets behind the sauce are excellent local ingredients, such as Cervia sea salt, and the generations of cooking knowhow from of our expert Emilia-Romagna cooks. A long preparation and a slow cooking process that starts with the classic sauté of celery, carrots and onions to which the meat is added first and then the tomato purée to give the typical red colour to the ragù of white Modenese and Mora Romagnola of Cesarine.

An excellent alternative to the traditional Bolognese ragù for your pantry of sauces. Try something different today!

Ingredients: tomato purée, beef from "Bianca Modenese" breed 33%, pork from "Mora Romagnola" breed 17%, extra virgin olive oil, double tomato concentrate, carrot, onion, raw ham 2,2% (pork, salt), celery, Cervia sea salt. Gluten free.

Nutritional values:
average per 100g energy 362kj/152kcal, fat 11g of which saturated fatty acids 3.2g, carbohydrates 2.6g of which sugars 2.5g, fibre 1.4g, protein 10g, salt 0.64g.

Storage: after opening store in the fridge.

Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)

Perfect with Cesarine's pasta, especially tagliatelle and rustiche, this sauce pairs perfectly with any egg pasta. Thanks to their greater porosity and roughness, egg pasta is most commonly used in Emilia-Romagna to pair with the rich local sauces. That's why our Cesarine also recommend gramigna, a short pasta with a curious curly shape, which is traditionally served with pork-based sauces.

In Romagna, our Cesarine will add a spoonful of cream at the end of cooking to obtain the famous effect known as "pasticciato". If we move from local traditions to those famous all over Italy, a great idea for a comfort food is to pair our sauces with polenta, which will warm you up during the cold winter months.
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