Bolognese Ragù with Egg Tagliatelle
Our sauce combines tender meat, vegetables and a blend of aromatic herbs. All simmered with tomato paste, white wine, and spices for a rich, savory flavor.
Bolognese, or "Ragù alla Bolognese," originates from Bologna, Italy, where it has been a staple of local cuisine for centuries, back to the 18th century.
The modern version we recognise today evolved in the late 19th century, with the addition of tomatoes, which became more widely available. Traditionally served with tagliatelle in Bologna, Bolognese sauce was initially a rich, meaty dish, simmered slowly to develop deep flavors. The dish spread internationally, gaining popularity in many countries, particularly after World War II, and is now enjoyed in various forms across the globe, often paired with different pasta shapes.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre). The pasta won't absorb it all, but it's important the water is “as salty as the Mediterranean” for maximum flavour.
- Cook the pasta in the boiling water for 3-4 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Bolognese Ragu Sauce (51%) (Mince Beef (9.8%), Mince Pork (7.8%), Crushed Tomatoes (Tomatoes, Acidity Regulator: Citric Acid), Tomato Paste, Onion, Carrots, CELERY, White Wine (SULPHITES), Cherry Tomatoes, Sunflower Oil, Extra Virgin Olive Oil, Pancetta (Pork Meat, Salt, Dextrose, Glucose Syrup, Preservatives: Sodium Nitrite, Potassium Nitrate; Antioxidant: Sodium Ascorbate; Natural Favouring, Spice), Salt, Natural Flavouring, Herbs, Garlic, Corn Starch, Sugar, Black Pepper, Bay Leaf), Egg Pasta (46.7%) (Durum WHEAT Semolina, Pasteurised Whole Liquid EGG (9.5%), Water), Parmigiano Reggiano Cheese (MILK)
Net weight: 365g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 810kcal
An adult needs around 2000kcal per day
Original: $10.72
-70%$10.72
$3.22
Description
Our sauce combines tender meat, vegetables and a blend of aromatic herbs. All simmered with tomato paste, white wine, and spices for a rich, savory flavor.
Bolognese, or "Ragù alla Bolognese," originates from Bologna, Italy, where it has been a staple of local cuisine for centuries, back to the 18th century.
The modern version we recognise today evolved in the late 19th century, with the addition of tomatoes, which became more widely available. Traditionally served with tagliatelle in Bologna, Bolognese sauce was initially a rich, meaty dish, simmered slowly to develop deep flavors. The dish spread internationally, gaining popularity in many countries, particularly after World War II, and is now enjoyed in various forms across the globe, often paired with different pasta shapes.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre). The pasta won't absorb it all, but it's important the water is “as salty as the Mediterranean” for maximum flavour.
- Cook the pasta in the boiling water for 3-4 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 2tbsp (30ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Bolognese Ragu Sauce (51%) (Mince Beef (9.8%), Mince Pork (7.8%), Crushed Tomatoes (Tomatoes, Acidity Regulator: Citric Acid), Tomato Paste, Onion, Carrots, CELERY, White Wine (SULPHITES), Cherry Tomatoes, Sunflower Oil, Extra Virgin Olive Oil, Pancetta (Pork Meat, Salt, Dextrose, Glucose Syrup, Preservatives: Sodium Nitrite, Potassium Nitrate; Antioxidant: Sodium Ascorbate; Natural Favouring, Spice), Salt, Natural Flavouring, Herbs, Garlic, Corn Starch, Sugar, Black Pepper, Bay Leaf), Egg Pasta (46.7%) (Durum WHEAT Semolina, Pasteurised Whole Liquid EGG (9.5%), Water), Parmigiano Reggiano Cheese (MILK)
Net weight: 365g
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 810kcal
An adult needs around 2000kcal per day
