Rich Pasta Condiment with Veggies, Beef & Pork meat, locally sourced.
Easy to pour and use, can also be used with Rice for a Gluten-free experience.
EPRONTO Bolognese Ragu is normally gluten and dairy-free.
See AlsoOur Ultimate Guide to RagùDid you know that classic bolognese should always be made with MILK?!RagùThis Is How Long Your Pasta Sauce Lasts in the RefrigeratorMade with Beef & Pork mince meat, this is the delicious Bolognese you would find on your spaghetti or lasagna at a restaurant.
Discover the antique flavour of Venetian plates, simmered for a long time for you to taste a succulent sauce packed with flavour.
Bolognese Ragu is commonly known just as 'ragú' in Italy, and this one is just like our grandma makes it: tasty, juicy and made with lots of love.
Perfect for a romantic dinner for two or a practical family meal, this ragu comes ready to be poured onto cooked pasta!
Available as a single product or in packs of 3, 6 and 12 jars.
Portions:
Each Jar contains 250 grams of product and suitable for 1 to2 portions.
Ingredients:
Ingredients:
Bolognese Ragu:Tomatoes, Pork mince, Beef mince, Carrots, Red Onions, Celery, white wine (Sulphur Dioxide), Extra Virgin Olive Oil, Bacon, Salt, Basil, Pepper, Thyme, Bay leaves, Acidity Regulator (E330)
Allergens in bold
Produced following the original recipe of our loving Nonna Ada, our ragu Bolognese has a rich and traditional taste, handmade by our family in Glasgow with fresh meats and vegetables.
Enjoy an Italian meal in the comfort of your own home, without the need to cook for a long time.
We want to give you the full Nonna experience, where you do not need to cook to enjoy a delicious plate of pasta, made with love, just for you.
FAQs
Why was ragu discontinued? ›
They realigned their brands aimed at consolidating brand offerings in the markets where they compete most effectively, Ragu wasn't selling well in Canada.
What to add to ragu to make it taste better? ›Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Do you put milk or cream in ragu? ›Yes, milk is an essential ingredient in ragù. It must be added a little at a time, at the end. The quantity varies according to the quantity of meat used.
What animal is ragu from? ›Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.
Does RAGÚ actually expire? ›The "Best If Used By Date" is stamped on the top of every jar of RAGÚ ® sauce. This is the date that assures the product's optimum quality and freshness. We recommend that you use your product by this date.
What RAGÚ sauce is being recalled? ›These recalled sauces are: RAGÚ® Chunky Tomato Garlic & Onion, 45 oz. RAGÚ® Chunky Tomato Garlic & Onion, 66 oz. RAGÚ® Chunky Tomato Garlic & Onion, 66 oz.
What is the best cut of meat for ragu? ›I use fairly inexpensive braising or stewing steak – often known as chuck steak, which comes from the forequarter. Usually, this consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat.
What does milk do in a ragu? ›According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
Why do you cook ragu for so long? ›Unless you are using a pressure cooker, it will take 2 to 3 hours to extract the collagen from the meat and allow it to soften. You will know it's ready by taste. I constantly taste my ragu it's cooking, and you will notice when the meat just gets really soft and falls apart.
Do you cook ragu with lid on or off? ›If you want to reduce a sauce or liquid keep pot uncovered so that the excess water can evaporate. If you want the moisture to be absorbed e.g. when cooking rice keep the lid on. Slow cooking a casserole or braised dish cover the pot so that the vapour circulates and keeps the meat moist.
How to jazz up ragu spaghetti sauce? ›
Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.
What pasta is best for ragu? ›Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce. Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces.
What do Italians call ragu? ›Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna.
Do Italians eat ragu? ›In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.
What does "sugo" mean? ›It just means “juice”. We often use the word instead of “tomato sauce”. For example “pasta al sugo” which means pasta seasoned with 🍅 tomato sauce.
Is RAGÚ spaghetti sauce still available? ›“We regret to inform you that Ragu has made the hard decision to exit the Canadian pasta-sauce market.
Who bought RAGÚ? ›Overview. The Ragú brand was first sold in 1937 and in 2014 was the best selling U.S. brand of pasta sauce. Ragú was acquired by Chesebrough-Pond's which later merged with Unilever, prior to its sale to Mizkan.
Why did RAGÚ change their packaging? ›As the sauce aisle often has a dizzying array of choices, that can make sauce shopping confusing, the new RAGÚ packaging was designed to help busy shoppers more quickly and conveniently identify their RAGÚ favorites and key sauce attributes.”
What's the difference between sauce and RAGÚ? ›What is Ragu? One of the most common misconceptions about Ragu here in the United States is that it must be a tomato sauce. While a lot of the sauces called ragu are tomato sauces, the defining characteristic is actually that it's an Italian meat sauce, not that it's a tomato sauce.