Maybe the most famous among ragù, venison ragù has an intense taste, thanks to the long maceration in red wine, flavoured by notes of fennel and cumin.
Tips for use: excellent with polenta or egg pasta such as tagliatelle and pappardelle. Ideal for dressing pasta or on toasted bread. It can also be served as finger food. Warm with a little oil or cooking water.
Ingredients: deer meat 60%, fresh vegetables in variable proportions (onions, carrots, celery), Trentino red wine (sulphites), Italian EVO oil, butter, rice flour, sunflower oil, pork bacon 2%, natural flavours, spices, sea salt.
Without preservatives and gluten-free.