Ragù alla Bolognese
This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.
Allergens -
Ingredients
Tomato paste, Beef mince, Pork mince, Red wine, Celery, Carrot, Onion, Flour, Olive oil, Garlic, Salt, Pepper, Thyme, Rosemary, Sage, Cinnamon, Anise star.
Preparation and storage notes
Transfer to a saucepan and warm over a medium heat on stovetop. Toss with your choice of cooked pasta. Please note to store in fridge . USE BY:
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SpaghettiSpaghetti is the quintessential Italian pasta. It is long – like a string (hence the name, as spago means string) – round in cross-section and made from durum wheat semolina, but Al Dente Spaghetti is the best Spaghetti!
Ingredients Durum semolina, Water, Remilled Semolina. Allergens present Gluten. -
Potato GnocchiSmall $18.00 Serves 1-2Large $32.00 Serves 3-4We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked. FRESHLY FROZEN
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