Pappardelle alla Bolognese ( 2 portions )


Pappardelle is an elegant ribbon -like shape..This generous pasta is ideal to enhance rustic sauces,traditionally a thick rabbit ragu,but equally a slow -cooked meat as for example our bolognese ragu.
The flat egg noodle known as pappardelle are like wider fettuccine , their origin are from Tuscany,Italy and we have recipes from Middle Age .
If you are living in the US, then you probably associate Ragu with a brand of jarred sauce owned by a Japanese company, and Bolognese with a meat sauce that’s served with spaghetti, but in Bologna where Ragu’ alla Bolognese is thought to originate, its a local meat sauce that’s almost always served with tagliatelle or pappardelle.

Bolognese ragu’
What makes this sauce extra special is the organic grass fed beef and our special tomato sauce that gives the sauce a velvety texture.
According to the Italian Academy of Cuisine,this is the most typical and classic-tasting rendition of Bologna’s farmed meat sauce. To have a perfect Ragu alla Bolognese we respect our tradition by letting the sauce slowly cook for hours and in the hands of our expert chef.

All products are made with fresh and organic raw materials without additives. Keep your pasta in the fridge and consume it within two days, otherwise freeze it to extend the period of storage for another 30 days. By using only the best ingredients, and with the chef’s experience, we’re able to create a one of a kind meal, the result is a velvety sauce over a silky pasta.

  • Ingredients
    Pappardelle 18 oz ( 2 portions )
  •   Wheat flour, eggs, E.V.O. oil.
  • Bolognese Ragù 9 oz ( 2 portions )
  •   Ground beef muscle (half folder and half groove) onion, celery, carrot, ground pork loin, white wine, Tomato sauce, butter, salt, pepper and E.V.O. oil.




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