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12 x Ragu Bolognese Storico Dispensa di Amerigo

La Dispensa di Amerigo’s Bolognese Ragù meat sauce – historical version – is prepared according to the ancient recipe registered with the Chamber of Commerce in Bologna. We use only select cuts of beef, a little tomato sauce and the classic mixture of vegetables: celery, carrots and onions. The cooking has to be long and over a low heat to avoid drying out the meat too much and to retain all the flavours of the different ingredients. Compared to the recipe for Dispensa di Amerigo’s Bolognese meat sauce – traditional version, in the historical version there are more vegetables and less tomatoes. The only pork added is bacon. The final taste is particularly smooth, with “rustic and rural notes”.


Way of use:

Cooking Tagliatelle (traditionally not spaghetti!) Bolognese is quite simple, just follow these steps. Prepare or buy some fresh egg tagliatelle. Cook the tagliatelle, taking care to follow the cooking time and leaving it “al dente”. In the meantime, warm the sauce in a large frying pan. When the pasta is cooked, add it to the frying pan and warm over high heat while stirring. Our Bolognese Meat Sauce – historical version is also ideal to make a traditional Bolognese Lasagne. Prepare or buy some Lasagne egg pasta and cook it according to the instructions. Butter a baking dish. Lay out a layer of fresh egg pasta, plenty of béchamel, meat sauce and some grated Parmigiano-Reggiano cheese, then repeat until you have four layers. Add some more béchamel and Parmigiano-Reggiano on top. Put the baking dish in the oven at 180°C for 15 or 20 minutes (depending on the oven). Every 200 gr jar of meat sauce will make around 3 portions.



36.3% beef meat, tomato paste, bacon, Medicine golden onion, carrot, celery, extra virgin olive oil, double tomato concentrate, sea salt of Cervia

200 g each


986 items in stock
€ 72.00 / pc.


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