pappardelle al ragu

we make several type of ragu. the base for all of them is a soffritto made with onion, carrot, celery, garlic & sage, then we add wine, tomato pure & tinned tomatoes.

• beef offal ragu: minced heart, kidney & liver + grilled cheek & tail.

• beef shin ragu: same process as the offal, but using the part from the knee to the foot area of the cow, and sometimes from the elbow to the hand.

• venison ragu: grilled part of the venison slowly cooked in the oven for a couple of hours, together with a bag of spice [juniper, thyme, rosemary & black pepper]

• hogget ragu: same as the venison but no bag of spices is added, and we use white wine instead of red

• ragu bolognese: normally served with tagliatelle, typical pasta from bologna.

  50% beef - 50% pork minced meat to which we add salumi trim, soffritto [onion, celery, carrot, garlic], white wine, tomato puree, tinned tomato, cream - the latter not in the traditional recipe.

  all ragu pastas can be done dairy free except for duck ragu and bolognese.