
Ragu storico bolognese

Ragu storico bolognese
A Ragù alla Bolognese, as it has been cooked in Emilia-Romagna for generations: Macelleria Simonetto uses beef from heifers and a portion of pork, along with fresh vegetables, red wine and tomatoes — all slowly cooked down to a dense, aromatic sauce.
The result is a ragù with a real meat center, without fillers or shortcuts. Classically served over fresh egg pasta, it works equally well on toasted bread as a quick meal. A Sangiovese from Romagna or a young Barbera d'Asti pairs perfectly with it—wines with enough acidity and fruit to balance the richness of the sauce.
Nutritional values per 100 g
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Simonetto Carni, also known as Macelleria Simonetto, is a historic butcher shop and gourmet specialty producer based in Castelnuovo, Trentino-Alto Adige. Founded in 1953 by Mario Simonetto, the family-run company is recognized as a 'Bottega Storica Trentina'. Today, the third generation crafts premium traditional Italian sauces, ragùs, and local delicacies under the 'Alpe Magna' brand, following time-honored artisanal methods in the heart of the Dolomites.
Castelnuovosimonettocarni.it

