RAGU ALLA BOLOGNESE

A traditional recipe of meat sauce simmered from dawn to perfection.  Tossed with freshly made pappardelle (dine in) or mezze maniche (take away) sprinkled with Parmigiano Riganno [aged 24+ months.]

ORIGINS:  Emilia-Romagna, Italy.  Historians generally agree that the dish originated in Imola, a city that sits just west of Bologna and is home to the earliest documented ragù sauce, dating from the end of the 18th century.  This classic sauce is a favorite among children and adults alike.

INGREDIENTS

GROUND BEEF, GROUND PORK, TOMATO PUREE (WATER, TOMATO PASTE, SALT, CITRIC ACID), YELLOW ONION, CELERIAC, RAW, CARROTS, LESS THAN 2% OF: OLIVE OIL, SALT,  BLACK PEPPER, RED WINE