Ragù was invented and published in the 18th century by Alberto Alvisi, who was the chef for the Cardinal of Imola, later Pope Pio VII. Alvisi’s recipe was documented as “The Cardinal’s Ragù”, but was not rediscovered for another 180 years, when Bolognese journalists stumbled across the recipe in archives. Alvisi’s recipe included exotic spices like cinnamon, which was quite inventive for the age. Indeed, using cinnamon in ragù would
be quite unexpected in modern day Italy, where it is now widely preferred to allow the flavour of the meat to shine through alongside aromatics like red wine, bay and fresh herbs.
And so, in a recipe inspired by, but not in slavish adherence to Alvisi’s predilection for spice, our chefs carefully brown pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is. We then slowly braise our caramelised beef with red wine, onions & tomatoes to make the meat as tender and flavourful as possible. This very special ragù is served with fresh gnocchi dumplings made using a mixture of flour and potato.
Allergens in BOLD & CAPITALISED:
Potato Mix (Potato Flakes, Potato Starch, Modified Starch, Rice Cream, Salt, Flavouring, Spices), Ricotta Cheese (MILK), Grated Cheese (MILK), Free Range EGG, Salt, Nutmeg, White Pepper, Preservative E202
Beef & Barolo Ragù (160g):
Beef Shin (Origin: Republic of Ireland) (37%), Onion, Barolo Wine (SULPHITES), Beef Stock (contains CELERY seeds), Carrot, Olive Oil, CELERY, Tomato Puree, Garlic, Salt, Black Pepper, Bay Leaf
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Recipe CardFull Recipe Card
Calories per serving: 611kcal
Following nutritional information is per 100g
Of which saturates 1.3g
Of which sugars 2.4g