↓ Servings ↓
↓ PDP Description ↓
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Cook pasta (included), stirring occasionally, until 1 minute before al dente. Drain, reserving some pasta cooking liquid.
Add pasta to sauce, increase heat to medium-high, and toss to coat.
Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
Season to taste with black pepper and grated cheese.
↓ Serve With 1 ↓
Pasta
We include fun-shaped, craggy Sfoglini artesenal pasta. To prepare, salt a big pot of water and bring to a boil. Stir in the pasta and cook until a minute before al-dente. dip a ladle (carefully) into the pasta water for reserve and drain pasta in a colander. Immediately stir pasta into the bolognese and coat continue stirring to coat. If the bolognese seems to dry up a bit, add pasta water one splash at a time until pasta is cooked all the way through and bolognese is nice and glossy. Taste one! you'll know when it's done.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love some fresh Parmigiano Reggiano on everything? Any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Servings ↓
↓ PDP Description ↓
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Cook pasta (included), stirring occasionally, until 1 minute before al dente. Drain, reserving some pasta cooking liquid.
Add pasta to sauce, increase heat to medium-high, and toss to coat.
Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
Season to taste with black pepper and grated cheese.
↓ Serve With 1 ↓
Pasta
We include fun-shaped, craggy Sfoglini artesenal pasta. To prepare, salt a big pot of water and bring to a boil. Stir in the pasta and cook until a minute before al-dente. dip a ladle (carefully) into the pasta water for reserve and drain pasta in a colander. Immediately stir pasta into the bolognese and coat continue stirring to coat. If the bolognese seems to dry up a bit, add pasta water one splash at a time until pasta is cooked all the way through and bolognese is nice and glossy. Taste one! you'll know when it's done.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love some fresh Parmigiano Reggiano on everything? Any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Servings ↓
↓ PDP Description ↓
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Cook pasta (included), stirring occasionally, until 1 minute before al dente. Drain, reserving some pasta cooking liquid.
Add pasta to sauce, increase heat to medium-high, and toss to coat.
Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry.
Season to taste with black pepper and grated cheese.
↓ Serve With 1 ↓
Pasta
We include fun-shaped, craggy Sfoglini artesenal pasta. To prepare, salt a big pot of water and bring to a boil. Stir in the pasta and cook until a minute before al-dente. dip a ladle (carefully) into the pasta water for reserve and drain pasta in a colander. Immediately stir pasta into the bolognese and coat continue stirring to coat. If the bolognese seems to dry up a bit, add pasta water one splash at a time until pasta is cooked all the way through and bolognese is nice and glossy. Taste one! you'll know when it's done.
↓ Serve With 2 ↓
Green Salad
We love to use seasonal leafy greens from the farmers market for a simple side salad. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt & pepper.
↓ Serve With 3 ↓
Parmigiano Reggiano
Who doesn't love some fresh Parmigiano Reggiano on everything? Any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
Our Philosophy
FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.