Description
Ragù alla bolognese, made without meat.
At least 70% tomato pulp with a soy protein preparation (at least 27%), extra virgin olive oil and the classic soffritto of celery, carrot and onion, each at least 3%, finished with apple vinegar, herbs and spices. Vegan, as declared by the producer.
For restaurants and chefs. Toss it through tagliatelle or use it as the base layer of a vegan lasagne, with a plant-based béchamel. It also fills stuffed peppers and dresses polenta. A ready ragù helps a kitchen add a vegan main to the menu without a separate prep line.
For specialty and Italian stores. Bolognese is the most familiar Italian meat sauce abroad, so a vegan version needs no explanation beyond the label. It appeals to vegan and flexitarian customers looking for a weeknight dinner, and it rotates well at an everyday price. Pair it with egg-free tagliatelle or dried pasta.
Specs: 200 g, case of 12, shelf life 12 months, vegan, Umbria (Italy).
Nutrition per 100 g: 118 kcal, fat 7.6 g (saturated 0.9 g), carbohydrates 5.1 g (sugars 3.4 g), protein 7.2 g, salt 1.7 g.
Allergens: soy, celery.
