De Cecco Bolognese Sauce

Description

The De Cecco “Ragù alla Bolognese” was created in collaboration with the great three-Michelin-starred Chef Heinz Beck and created while maintaining the original simplicity of the recipe: a rich mixture of onion, celery, carrot and a selected chopped mixture of certified Vitellone Bianco dell’Appennino Centrale PGI beef, pork shoulder and bacon are added to the extra virgin olive oil, followed by the pulp and tomato puree, strictly Italian. The name “Vitellone Bianco dell’Appennino Centrale PGI” has a rich meaning:

“Vitellone” because this term has always been used in central Italy to indicate beef cattle aged between 12 and 24 months; at this age the meat of the Chianina, Marchigiana and Romagnola breeds remains tender, with a high protein content and low cholesterol content, as well as being very lean
“dell’Appennino centrale” represents the indication of origin, because this is the area where, traditionally, the cattle of the Chianina, Marchigiana and Romagnola breeds have been raised for over 1500 years, feeding on hay and fodder coming exclusively from the typical area, which gives the meat unique and characteristic flavors;
IGP because it is a Protected Geographical Indication, i.e. a certification issued by the EU on the quality of typical products on the basis of a strict production specification that regulates the entire production chain.

The animals are raised mainly extensively, with extensive use of pasture (especially in the first months of life) especially in marginal territories, helping to support the territory and the typical environment of the hills and mountains of the central Apennines and to protect the history and centuries-old tradition of the rural realities of central Italy. Ragù alla Bolognese De Cecco, from today even more unique!