Preorder for Saturday & Sunday markets.
This is a very traditional Bolognese meat sauce with a few important tweaks that we think improve it. For one, all of the raw materials in this ragu are sourced from small growers/producers in our region. Most of the pork in this recipe comes in the form of salumi. Namely, pancetta from 1732 Meats (Landsdowne, PA), mortadella from Tempesta (Chicago, IL). The beef for this batch was sourced from Lancaster Farm Fresh. All of the vegetables are organic and grown right here in the Lehigh Valley.
Recommended use: add ragu to a sauce pan, pour in a few spoonfuls of the starchy pasta water (this will help emulsify the sauce), toss with your pasta and finish with a knob of butter. This ragu would traditionally be served with tagliatelle, but of course would pair well with any extruded pasta.
Ingredients: Beef, pork, pancetta, mortadella, onion, celery (or celery root depending on the season), carrot, tomato passata, meat broth, red wine, olive oil, salt, black pepper.
Net weight 8oz (227g) - 2 servings
Keep Frozen. 6+ Month Shelf Life