Vegetable bolognese ragù sauce (soy based).
Traditionally, Bolognese Ragù 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 ragù alla Bolognese is a slowly cooked sauce and its preparation involves several techniques, including searing, sautéing and braising. Ingredients include the characteristic “soffritto” of onion, celery and carrot, 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 pasta, cooked until it is firm, is then flavored with the sauce and Parmigiano-Reggiano cheese.
The earliest documented recipe of an Italian meat-based sauce served with pasta comes from late 18th century Imola, near Bologna, more precisely it is appeared in Pellegrino Artusi’s cookbook of 1891.
This is the story…
The GFI Culinary Center in Parma, has now reinvented the Bolognese Ragù Sauce into a vegetarian sauce, both conventional and organic.
Same taste, the same texture, the same aroma, but vegetarian and therefore healthier and less caloric!
Meant to stuff ravioli or for ready meals and lasagna, it is suitable for many other recipes.
Available in bags of 20/10/5 kg, semi-preserved, with 90 days of shelf life.