The term comes from the French “ragôut”, which means awakening appetite, giving more flavor. Essentially it is a nutritious stew that includes one or more main ingredients, cut into small pieces slowly cooked on low heat. In the past, they were particularly coveted by rich families, it was used on holiday days as being the meat the main element the availability was less and the higher cost. It was originally born as a meat sauce accompanied by pasta. Only at the end of 1700, was Alberto Alvisi, the cook of the then Cardinal of Imola, to cook the first true ragù served with a dish of macaroni. In 1800, however, the recipe began to appear on the books of Emilian cuisine becoming a dish always present in the days of celebration. Our traditional ragù is produced following the traditional recipe, using beef and pork. You can recognize the scents of each individual ingredient used for this so special sauce. In the Emilian houses, the ragù is a sauce that can never miss. Its taste is the result of a slow cooking that gives a decided and unique taste.
To prepare tagliatelle to Bolognese it is enough to follow few but effective steps. Prepare or buy egg pasta for two/three people. Dip the noodles paying attention to cooking times and keeping them to the tooth. Meanwhile, initiate a jar of Ragù of Dispense in a sufficiently capacious pan. A finished cooking of the pasta, pour it in the pan and skip it quickly. The traditional ragù is also ideal for bringing traditional Bolognese Lasagne to the table. Prepare or buy a pastry for egg lasagna, cook it by following the instructions. Prepare an buttered baking roll, alternating four layers of puff pastry with as many ragouts and bechamel, adjusting the quantity of the latter according to personal tastes, dusting each floor with Parmigiano-Reggiano. Bake at 180°C for 15-20 minutes depending on the type of oven.
Ingredients:
tomato sauce, beef 24%, pork 16.3%, raw ham 7.7% (salt meat, salt), double tomato concentrate, extra virgin olive oil, carrots, golden onion of Medicine, celery, Cervia sea salt.
