Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy.
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Obtained with the meat of Razza Bovina Romagnola bred on the Apennines, this animal was once widespread throughout the north-east of Italy. In the 1950s, the bred leaders were about half a million. Today the number is drastically reduced due to the crisis of extensive breeding. The Romagna breed is clearly recognizable by the grey coat tending to white with grey shades in different parts of the mantle. This type of breed develops robust limbs and a remarkable muscle tone. It is considered a very resistant cattle, fits well to difficult soils and that is why it is a great grazing animal.
Today the few remaining leaders are presided over by poor hill farmers. The meat of Razza Bovina Romagnola has a balanced and decisive taste, which in our ragù is enhanced by the tomato of Emilia Romagna and the sea salt of Cervia.
Our Bovina Romagnola Meat Ragù is ideal for preparing a soft polenta. A almost finished cooking of the polenta heat a jar of Ragù in Bagnomaria. Serve the polenta accompanied by Ragù and a abundant sprinkling of Parmigiano-Reggiano cheese.
Ingredients:
Bovina meat of breed “bovina Romagnola” 44.2%, tomato sauce, pork bacon, extra virgin olive oil, golden onion of Medicine, carrots, celery, double tomato paste, Cervia sea salt.
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