Ragù Tradizionale Bolognese

The word Ragù come from the French “Ragôut” which means whet the appetite or give more flavour. Essentially, it is a nutritious stew which includes one or more main ingredients, cut into small pieces and cooked slowly over low heat. In the past, it was amongst the favourite dishes of the richest families. It was prepared on feast days: meat is among the main ingredients, and this was expensive and not always available. Initially it was used as a side dish. Only in the late 18th century did Alberto Alvisi, cook for the Cardinal of Imola, start to serve ragù together with “maccheroni” pasta. During the next century the recipe appeared in several cookbooks in Emilia-Romagna, always as a dish for feast days. Our Traditional Ragù is produced according to the traditional recipes, with a balance of pork and beef. You can recognise the aroma of every single ingredient used in this truly special sauce. Its richness is given by the long cooking time, which results in a strong and unique taste. Ragù is an essential classic for every family from Emilia-Romagna and beyond.