The Romagnol
It goes very well with this:
The Romagnolo is the proud inhabitant of the Bologna region, and here, of course, every family has its own interpretation of the perfect Bolognese. Even though the basic ingredients and proportions have already been defined by the "Academia Italiana della Cucina", we too have set out to bring the luxury version of the original Bolognese from our pot to the can.
The veal is coarsely minced, the soffritto consists of equal parts of celery, carrot and onion, and it's deglazed with red wine. We then fill it with Italian tomatoes and let it simmer gently.
The little kick at the end is a dash of cream, which brings out the harmony and finesse of the dish.
Ingredients
42% tomatoes, 25% veal (finely chopped, seared), onions, CREAM, 5% seasoned pork bacon (pork belly, sea salt, black pepper, fennel, rosemary, sage, bay leaves, garlic), CELERY, carrots, 3% wine (SULPHITES), 2% tomato paste, extra virgin olive oil, sea salt, starch, sunflower oil, black pepper.
| Energy (kJ/kcal) | 429/103 |
| Fat | 6.1g |
| - of which saturated fatty acids | 0.8g |
| Carbohydrates | 2.3g |
| - of which sugar | 2.3g |
| Protein | 8.3g |
| Salt | 0.85g |
Preparation instructions: The perfect preparation is done like this!
Storage and use: The product can be stored at room temperature without refrigeration. After opening, keep refrigerated 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.
