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Mafalde with Ragù alla Bolognese and Parmigiano Reggiano

There are few Italian sauces better known than this one, although on British menus you would be far more likely to find Bolognese sauce paired with spaghetti. Curiously, as ubiquitous a combination as this may be in British households and kitchens, it’s one that simply doesn’t exist in Italy. Instead, in true Bolognese fashion tagliatelle or pappardelle are the chosen options – but certainly not spaghetti. The logic behind this is that the wider ribbons are better able to hold the substantial sauce. And in our beautiful mafalde, we think we have found the most meravigliosa partner for this week’s ragù.

Mafalde, also known as Reginette, (Italian for ‘little queens’), are an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. In 1997 the Italian government named the mafalde pasta in honour of Princess Mafalda of Savoy – a common trend in Italian gastronomical history (think of the majestic Margherita Pizza named after the Regina, or Margherita of Savoy). Princess Mafalda tragically died during World War II, whilst under arrest in a concentration camp. The entrancing shape of the mafalde pasta is said to evoke the princess’ curls.

(Allergens in bold and underlined

Mafalde: Wheat flour, Egg, Durum Wheat flour, Salt.

Bolognese Sauce: Minced Beef (70%), Tomato Sauce (25%), Onion, Garlic, Carrot, Celery, Extra Virgin Olive Oil, Salt, Pepper.

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Rennet)

Find recipe card here

Mafalde: 302kCal

Bolognese Sauce: 163kCal

Parmigiano Reggiano 28kCal

Story

There are few Italian sauces better known than this one, although on British menus you would be far more likely to find Bolognese sauce paired with spaghetti. Curiously, as ubiquitous a combination as this may be in British households and kitchens, it’s one that simply doesn’t exist in Italy. Instead, in true Bolognese fashion tagliatelle or pappardelle are the chosen options – but certainly not spaghetti. The logic behind this is that the wider ribbons are better able to hold the substantial sauce. And in our beautiful mafalde, we think we have found the most meravigliosa partner for this week’s ragù.

Mafalde, also known as Reginette, (Italian for ‘little queens’), are an alluring, ribbon-shaped pasta with beautiful wavy edges and a striking appearance. In 1997 the Italian government named the mafalde pasta in honour of Princess Mafalda of Savoy – a common trend in Italian gastronomical history (think of the majestic Margherita Pizza named after the Regina, or Margherita of Savoy). Princess Mafalda tragically died during World War II, whilst under arrest in a concentration camp. The entrancing shape of the mafalde pasta is said to evoke the princess’ curls.

Ingredients

(Allergens in bold and underlined

Mafalde: Wheat flour, Egg, Durum Wheat flour, Salt.

Bolognese Sauce: Minced Beef (70%), Tomato Sauce (25%), Onion, Garlic, Carrot, Celery, Extra Virgin Olive Oil, Salt, Pepper.

Parmigiano Reggiano: Parmigiano Reggiano (Milk, Salt, Rennet)

Recipe Card

Find recipe card here

Nutrition

Mafalde: 302kCal

Bolognese Sauce: 163kCal

Parmigiano Reggiano 28kCal

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