Steeped in culinary culture, Bologna's reputation for producing mouth-watering cuisines stretches far back to the middle ages. Where, as an academic melting-pot, the region's best chefs were celebrated for their culinary innovation and creativity, producing many of the nations most revered delicacies - including the famous Ragu alla Bolognese.
A simple and elegant blend of local and abundant ingredients, this versatile meaty sauce was affordable and quickly embraced by the masses, forever immortalised in Italian culture.
INGREDIENTS:
Italian Tomatoes (63%) (Cherry Tomatoes [5%]), Onion (7%), Sunflower Oil, Carrots (3%), Celery (3%), Water, Sea Salt, Corn Starch, Sugar, Herbs (0.3%) & Spice (0.2%), Garlic, Food Acid (Citric), Spice Extract.
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 384kj
Protein 1.3g
Fat, total 6.7g
- saturated 0.8g
Carbohydrate 6.5g
- sugars 3.8g
Sodium 396mg
Gluten 0g
What you’ll need:
350g dry Fettucini, Spaghetti or other Pasta.
3 teaspoons of Olive Oil.
250g Beef, Pork Chicken or a combination of minced meat.
Fresh Parmesan Cheese (preferably Italian) if desired.
Suggested Cooking Instructions:
1. Heat the olive oil in a medium saucepan.
2. Add mince and cook on high heat until the mince has browned.
3. Stir in Bolognese sauce, cover with lid and simmer on low heat for 8-10 minutes stirring occasionally.
4. Pour Bolognese sauce over freshly cooked al dente pasta and sprinkle with grated Italian Parmesan if desired.
Chef’s Suggestions:
For a lighter version of a Bolognese try using a coarsely ground mixture of Pork, Chicken & Veal mince.
