Originals
It goes very well with this:
There is a lot of talk about what "the" Bolognese is. In Germany, it's "the" childhood memory or "the" one from your trusted Italian restaurant, or simply "your" own.
More accurately, it's Ragù alla Bolognese, which is strictly protected by the "Academia Italiana della Cucina." Here, the basic ingredients and proportions are defined. We follow the recipe and have brought the original in a can. Because in a can, it only gets better!
In addition to the soffritto of celery, carrots, and onions, we use beef shoulder, homemade pancetta, red wine, Italian tomatoes, and of course, a lot of time.
Ingredients
44% tomatoes, 15% beef, onions, 7% cured pork belly (pork belly, table salt, potassium iodate, dextrose, flavorings, sugar, preservatives: sodium nitrite, potassium nitrate), CELERY, carrots, extra virgin olive oil, tomato paste, 3% wine (contains SULFITES), BUTTER, sea salt, starch, sugar, black pepper, garlic. Allergens: mustard flour, sulfites, celery, milk
| Energy (kJ/kcal) | 621/150 |
| Fat | 11.0g |
| - of which saturated fatty acids | 3.0g |
| Carbohydrates | 4.4g |
| - of which sugars | 3.2g |
| Protein | 6.9g |
| Salt | 1.2g |
Preparation instructions: The perfect preparation is achieved like this!
Storage and usage instructions: The product can be stored at room temperature without refrigeration. After opening, store in the refrigerator and consume within a few days.
For Bolognese
Heat the Bolognese in a pan and add the pasta - still very al dente - together with a little pasta water. Let both simmer for 1 - 2 minutes and toss well. Enjoy your meal.
You can find a detailed preparation including a video under Things to know. Click here!
Don't always want pasta? There are many other options. In northern Italy, for example, polenta with bolongese and some vegetables is quite common and a real soul food.
Want something without "starch"? Stuffed courgettes and eggplants baked in the oven with a little cheese are no mistake.
Want more ideas? Write to us, we have ideas.
For pasta
Cook the pasta in your largest pot with 10g salt per liter. The water must be boiling when you add the pasta. About 1 - 2 minutes before the pasta is ready for you, take it out and mix it directly with the sauce. (Do not quench!)
You can find a detailed preparation including a video under Things to know. Click here!
With tomatoes
The tomatoes are unseasoned and are suitable for any preparation of cooked tomatoes.
Our tomatoes have so much flavor that they are delicious when lightly cooked for about ½ hour with a little fleur de sel and good olive oil.
