Ragù Bolognese
Ragù Bolognese
Ragù Bolognese
Ragù Bolognese
STAPLES

RAGÙ BOLOGNESE

$24.00   /  SERVES 2-3

Serves 2-3 ($8.00 - $12.00 / Serving)
Artisanal Pasta included. Highlights from the most delicious versions Micah tasted in a three-month pasta fueled trek through Italy. Beef and pork; no shortcuts taken.
Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of rich chicken stock, bright marinara and red wine.
Grated Parmesan, Pecorino, or Grana Padano, Parsley (roughly chopped), Green salad or sauteed leafy greens
Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Garlic, Cream, Extra Virgin Olive Oil, Butter, Parmigiano Reggiano, Milk, Parsley, Kosher Salt, Porcini Mushroom, Rosemary, Anchovy, Sage, Canola Oil, Black Pepper, Chile Flakes, Bay Leaf. Contains: Fish, Milk.
Set a pot of heavily salted water to boil. Place Bolognese in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering.
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.

How it works
  • Grass-fed beef
  • Heritage pork
  • Pancetta
  • Red wine

Set a pot of heavily salted water to boil. Place Bolognese in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering. 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.


Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Peppercorns, Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Garlic, Cream, Extra Virgin Olive Oil, Butter, Parmigiano Reggiano, Milk, Parsley, Kosher Salt, Porcini Mushroom, Rosemary, Anchovy, Sage, Canola Oil, Black Pepper, Chile Flakes, Bay Leaf. Contains: Fish, Milk.

SERVE WITH
Serves 2-3 ($8.00 - $12.00 / Serving)
Artisanal Pasta included. Highlights from the most delicious versions Micah tasted in a three-month pasta fueled trek through Italy. Beef and pork; no shortcuts taken.
Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of rich chicken stock, bright marinara and red wine.
Grated Parmesan, Pecorino, or Grana Padano, Parsley (roughly chopped), Green salad or sauteed leafy greens
Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Garlic, Cream, Extra Virgin Olive Oil, Butter, Parmigiano Reggiano, Milk, Parsley, Kosher Salt, Porcini Mushroom, Rosemary, Anchovy, Sage, Canola Oil, Black Pepper, Chile Flakes, Bay Leaf. Contains: Fish, Milk.
Set a pot of heavily salted water to boil. Place Bolognese in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering.
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.

Serves 2-3 ($8.00 - $12.00 / Serving)
Artisanal Pasta included. Highlights from the most delicious versions Micah tasted in a three-month pasta fueled trek through Italy. Beef and pork; no shortcuts taken.
Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of rich chicken stock, bright marinara and red wine.
Grated Parmesan, Pecorino, or Grana Padano, Parsley (roughly chopped), Green salad or sauteed leafy greens
Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Garlic, Cream, Extra Virgin Olive Oil, Butter, Parmigiano Reggiano, Milk, Parsley, Kosher Salt, Porcini Mushroom, Rosemary, Anchovy, Sage, Canola Oil, Black Pepper, Chile Flakes, Bay Leaf. Contains: Fish, Milk.
Set a pot of heavily salted water to boil. Place Bolognese in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering.
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.

Serves 2-3 ($8.00 - $12.00 / Serving)
Artisanal Pasta included. Highlights from the most delicious versions Micah tasted in a three-month pasta fueled trek through Italy. Beef and pork; no shortcuts taken.
Grass-fed beef, heritage pork, and aromatics meld into a complex sauce of rich chicken stock, bright marinara and red wine.
Grated Parmesan, Pecorino, or Grana Padano, Parsley (roughly chopped), Green salad or sauteed leafy greens
Tomato, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Beef, Pork, Onion, Carrot, Red Wine, Celery, Tomato Paste, Pancetta, Garlic, Cream, Extra Virgin Olive Oil, Butter, Parmigiano Reggiano, Milk, Parsley, Kosher Salt, Porcini Mushroom, Rosemary, Anchovy, Sage, Canola Oil, Black Pepper, Chile Flakes, Bay Leaf. Contains: Fish, Milk.
Set a pot of heavily salted water to boil. Place Bolognese in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering.
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.


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.

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