Piedmontese cuisine, particularly home-made dishes, use meat ragout in almost all the typical dishes from tajarin to ravioli al plin and lasagne. The ingredients are simple: the traditional base made of onion, celery and carrot, tomato passata and prime quality mixed meats, cooked slowly over a low heat to create a really tasty ragout.
Glass jar - 180 g
23% tomato pulp, 14% veal, 14% pork, rabbit livers, celery, carrot, onions, butter, white wine, olive oil, sugar, parsley, rosemary, garlic, pepper, salt. May contain sulphites.