Description
Game ragù belongs to the cooking of the Apennines, where venison and wild boar come down from the same hunting tradition. TubeOriginal’s version keeps venison as the clear lead ingredient rather than diluting it into a generic meat sauce.
Composition: venison (capriolo, EU origin) at a minimum of 50%, tomato pulp and concentrate, pork, beef, white and red wine, olive oil, onion, celery, paprika, garlic, marjoram, juniper and white pepper. Gluten-free, no declared artificial preservatives.
For restaurants and chefs. Dress pappardelle or wide egg tagliatelle, the classic pairing for game ragù, or use it as the base for a baked pasta with a béchamel top. The juniper and marjoram carry the game character through reheating, so it holds up on a menu where it is portioned and warmed to order rather than plated straight from the pan. A 50% minimum venison content gives the kitchen a genuine claim for a menu description, not an approximation.
For specialty and Italian stores. Game ragù is a smaller, more specialist category than tomato or meat sauces, which supports a higher shelf price and a slower but steady rotation among customers who already buy wild boar or venison products. It pairs naturally with a pack of egg pasta from the same shelf, encouraging a two-item sale. Staff can point to the 50% minimum venison declaration as the reason it costs more than a standard ragù.
Specs: 200 g, case of 12, shelf life 24 months (indicative), Umbria (Italy). After opening, refrigerate at 0-4°C and use within 5 days.
Allergens: sulfites (from the wine), celery.
