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Classic Bolognese Ragù Sauce

Availability: In Stock
Excellent ingredients and a recipe handed down through generations, with more tomato. This is our Classic Bolognese ragù sauce. 200 g. 2/3 portions.

We have collected the traditional ragù recipes from the Cesarine of Emilia-Romagna and bottled the flavours and aromas of Italian home cooking, so we can share it with the world. Cookbooks handed down from generation to generation describe in detail every single step and secret to make the best traditional Bolognese ragù sauce.

Serve up the recipes of Italian grandmothers in your very own home. This ragù is similar to the historical Bolognese ragù in our range, but there are some key differences.

This traditional version offers a perfect balance between the selected beef and pork cuts, and uses a larger quantity of tomato to give it a captivating red colour and a more delicate base of aromas such as carrots, celery and onion. Both types of our Bolognese ragù are cooked gently and for a long time, which is the only way to release all the aromas of this essential sauce. A must-have pantry staple that will take you back in time. Try all of our ragù sauces and choose your favourite.

Ingredients: tomato puree, beef 24%, pork 16.3%, ham 7.7% (pork, salt), double tomato concentrate, extra virgin olive oil, carrot, onion, celery, Cervia sea salt. Gluten free.

Nutritional values
: average per 100g energy 653kj/157kcal fat 11g of which saturated fatty acids 3.0g carbohydrates 2.7g of which sugars 2.6g fibre 1.7g protein 12g salt 0.85g.

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)

Our Cesarine have unanimously pronounced their verdict: our egg pasta tagliatelle are the best match to taste the traditional Bolognese ragù sauce. This is a pasta-sauce combination that is a favourite with all Italians, young and old, from north to south.

However, the Cesarine are open to using almost all types of egg pasta with ragù sauce, as it's good to change sometimes! Some prefer rustiche pasta because it is rougher and more porous, others prefer pappardelle, which are wider pasta ribbons, and finally there are those who prefer short pasta, such as garganelli, rigati and gramigna, a typical curly pasta with a hollow middle.

Don't forget that the traditional Bolognese ragout is great for making a pasta bake, perhaps adding mozzarella instead of béchamel to speed up cooking time and to add a luxurious texture. For the purists, it is wonderful when spread directly on toasted bread to give the famous Italian "scarpetta" the dignity it deserves -  for those who don't know, the "scarpetta" is the piece of bread you use to mop up the remaining sauce on your plate after lunch, a sacred Italian ritual!

Whatever your preference, you will fall in love with this authentic Bolognese ragù sauce.
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