Ragù is a term used to indicate a sauce or a dish made up of numerous ingredients (which vary depending on the region) almost always based on meat.
Ragù is often used to dress pasta or flans. The etymology of the word has its basis in the French noun ragôut derived from ragoûter, that is “to awaken the appetite”, and originally indicated dishes of stewed meat with abundant seasoning which was then used to accompany other dishes: in Italy, mainly the pasta.
Ingredients: white veal of the central Apennine Chianina breed IGP 35%, tomato, onion, celery, carrots, olive oil, red wine, salt, garlic, nutmeg, white pepper.
Nutritional values per 100 g of product: 1159 kJ, 281 kcal, fats 27 g of which saturated 6.9 g, carbohydrates 1.4 g of which sugars <0.5 g, proteins 6.6 g, salt 1.5 g .
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