12x De Cecco Ragù alla Bolognese con Vitellone Bianco dell'Appenino Centrale IGP Sauce with White Beef from the Central Apennines IGP with 100% Italian Tomatoes 190 g

De Cecco "Ragù alla Bolognese" was conceived in collaboration with the great three-Michelin star chef Heinz Beck and produced while retaining the original simplicity of the recipe: Extra virgin olive oil is infused with a rich blend of onions, celery, carrots and a selected minced meat from certified beef Vitellone Bianco dell'Appenna. Centrale Centrale IGP, pork shoulder and pancetta, then the pulp and tomato puree, strictly Italian. The name "white beef of the central Apennine PGG" has a rich meaning: "Vitellone", because in central Italy this term has always been used to refer to meat cattle aged between 12 and 24 months; at this age, the meat of the breeds Chianina, Marchigiana and Romagnola remains tender, has a high protein content and a low cholee. and is very lean "From the central Apennines" represents the indication of origin, because in this area the cattle of the breeds Chianina, Marchigiana and Romagnola have traditionally been bred for over 1500 years, which feed exclusively on hay and feed from the typical area, which give the meat unique and characteristic aromas. because it is because it is there is a protected geographical indication, i.e. an EU-issued certification of the quality of typical products based on a strict production specification that regulates the entire production chain. The animals are predominantly extensively bred, with extensive pasture use (especially in the first months of life) especially in peripheral areas to support the territory and typical environment of the hills and mountains of the central Apennines, protecting and protecting history the centuries-old tradition of rural realities in central Italy. Ragù alla Bolognese De Cecco, now even more unique! Nutritional values for 100G: Energy 294 kJ / 70 kcal fat 3 g of which saturated fatty acids 0De Cecco "Ragù alla Bolognese" was conceived in collaboration with the great three Michelin star chef Heinz Beck and produced while maintaining the original simplicity of the recipeTomato paste 50%, tomato puree 10%, white beef from central appenin PGA 10%, pork 9%, carrots 8%, onions 3%, celery 3%, extra virgin olive oil 1.8%, salt, rice starch, pork belly.