Oltre alla Bolognese.

EMILIA ROMAGNA, BOLOGNA

Recipe

Tomato | Italian Beef | Pancetta

Ragu alla Bolognese, a timeless classic, reinterpreted in a “street” key by chef Daniele Bendanti – ristorante Oltre | Bologna.

“I develop Bolognese tradition with innovative culinary techniques but also respect the cuisine and work to safeguard its spirit. My role is that of researching and selecting high-quality products, and my vocation is that of creating a Bolognese cuisine that is different from the others, or better yet oltre, “beyond” the others.”
Recommended uses: with fresh pasta like tradition dictates, but also on bread bruschettas, polenta and pancotto.

Daniele Bendanti Bio :

Daniele Bendanti, class of 1981, born in Bologna.
After his culinary studies at ALMA he began his first work experiences in Michelin-starred restaurants all across Italy. At 26 years old he became the chef de partie of 2-starred Arnolfo in Tuscany.
Two significant milestones in his career followed; first an apprenticeship at Zaranda in Madrid and a stint at Osteria Bottega, chef Daniele Minarelli’s ‘temple’ of Emiliano cuisine. In 2016 he opened Oltre in the center of Bologna alongside Lorenzo Costa who oversees the front of house.

Scheda prodotto

Product Oltre alla Bolognese
Product Code 023
Description
Ragu alla bolognese
Net Weight:
280 g
4 servings as dressing
2 servings as main dish
Ingredients
Italian tomato, 26% Italian beef, 13% pork pancetta, onion, carrot, celery, extra virgin olive oil, salt, white wine, aromatic herbs, pepper, acidity regulator: citric acid
Allergens
Celery. Could contain sulphites.
Average nutritional values
for 100g of the product
Energy value: 289 kJ / 69 kcal
Fats: 2,8 g
Saturated fats: 1,5 g

Carbohydrates: 3,5 g

Sugars: 2,4 g
Protein: 7,2 g
Salt: 1,56 g
Storage
store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days
Shelf life 36 months from when packaged

Daniele Bendanti

Daniele Bendanti

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