↓ PDP Description ↓
Our ragù takes inspiration from our head chef Micah’s three-month pasta odyssey through Italy. Red wine and aromatics form the base, with pasture-raised beef, heritage pork, and pancetta folded in. Not a single shortcut taken! Serve with the included artisanal pasta.
↓ Serve With 1 ↓
Pasta
We include Sfoglini artisanal pasta with our Bolognese. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the bolognese seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and bolognese is glossy. Taste a bite! You'll know when it's done.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. 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 freshly grated parm on everything? But 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.
↓ PDP Description ↓
Our ragù takes inspiration from our head chef Micah’s three-month pasta odyssey through Italy. Red wine and aromatics form the base, with pasture-raised beef, heritage pork, and pancetta folded in. Not a single shortcut taken! Serve with the included artisanal pasta.
↓ Serve With 1 ↓
Pasta
We include Sfoglini artisanal pasta with our Bolognese. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the bolognese seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and bolognese is glossy. Taste a bite! You'll know when it's done.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. 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 freshly grated parm on everything? But 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.
↓ PDP Description ↓
Our ragù takes inspiration from our head chef Micah’s three-month pasta odyssey through Italy. Red wine and aromatics form the base, with pasture-raised beef, heritage pork, and pancetta folded in. Not a single shortcut taken! Serve with the included artisanal pasta.
↓ Serve With 1 ↓
Pasta
We include Sfoglini artisanal pasta with our Bolognese. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the bolognese seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and bolognese is glossy. Taste a bite! You'll know when it's done.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. 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 freshly grated parm on everything? But 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
FROZEN 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.