Vegetable bolognese ragout sauce (seitan based).
Traditionally, Bolognese Ragout Sauce is a meat-based sauce originating from Bologna, Italy, hence the name.
In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”.
Genuine ragout alla Bolognese is a sauce cooked slowly. Several techniques, including searing, sautéing and braising are used in its preparation. Ingredients include the characteristic “soffritto” of onion, celery and carrot and different types of minced or finely chopped meat.
Red wine and a small amount of tomato concentrate are added and the dish is then gently simmered at length to produce a thick sauce.
The earliest documented recipe of an Italian meat-based sauce served with pasta dates back to the late 18th century. The birth place being Imola, near Bologna. This can be found in Pellegrino Artusi’s cookbook of 1891.
This is the story…
The GFI Culinary Center in Parma, has now reinvented the Bolognese Ragout Sauce into a vegetarian sauce, both in conventional and organic versions.
We believe we have developed a sauce with the same taste, the same texture, the same aroma, suitable for Vegans, vegetarians and flexitarians!
Our sauce can be used in a number of different recipes and applications, replicating the role of the original meat version.
We believe in traditions and that food must appeal to our imagination. Food should be delicious, healthy and environmentally friendly. That’s why we have taken a fresh look at a “cult” food of our Italian tradition, and turned the Bolognese meat ragu into a vegan ragout. A delicious vegan sauce, full of flavour just like the original, but healthier and developed with a conscious effort to preserve our valuable environmental resources. #healthyandenvironmentallyaware
Available semi -preserved in bags of 5, 10, 20 kg bags with 90 days of shelf life.
For food service available in plastic jar 1100 gr, fully pasteurized, 2 year shelf life.
For retail now available in glass jar 220 ml.