Incredibly, unapologetically meaty, the sausages we’ve used to prepare this dish are hand-made by expert butchers. And, although the craftsmanship and method that goes into making these sausages is a closely-guarded secret, what the butchers will tell us is that a great sausage demands just the right amount of fat and freshest of ingredients. In Sardinia, an Italian island of the Mediterranean, you can ask any passerby - albeit in Sardu, the local language - what the secret to the island’s special ragù is. Invariably, should you understand the vernacular, they will tell you that the perfect ragù alla Campidanese (named after the island’s Campidano region) relies not on elaborate preparation but the use of as few ingredients as possible. Each, however, must be exquisite. And it’s this stripped-back list of ingredients that makes this dish so special.
Whilst the secrets of our butchers' iconic salsiccia will remain so, we can reveal that we cook the sausage meat with a simple combination of the very best tomatoes, fennel seeds, onion and seasoning. And that’s it. But don’t let the simplicity of its preparation belie its exceptionally meaty flavour. We serve with mafalde, whose long, twisted ridges sop up every last morsel of sausage meat ragù.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Beef & Barolo Ragù (160g):
Beef Shin (Origin: Republic of Ireland) (37%), Onion, Red 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
Calories per serving: 902kcal
Following nutritional information is per 100g
Of which saturates 3.8g
Of which sugars 1.9g