SPECIALS

TOM'S OXTAIL RAGÙ

Tom's Oxtail Ragù
Tom's Oxtail Ragù
Tom's Oxtail Ragù
SPECIALS

TOM'S OXTAIL RAGÙ

$31.00 / $15.50 PER SERVING

SERVES 2-3

Introducing a very special pasta collab with ipsa advisor (and activist and Top Chef judge), Tom Colicchio!  


This Roman-style ragù was developed for Vallata, Tom’s NYC trattoria, and adapted here for the freezer. Braised + pulled pastured beef joins toasted pine nuts, leafy chard ribbons, and plump black raisins in a layered, cocoa-inflected sauce. We’ve included handmade ricotta cavatelli as the perfect accompaniment.

 

Proceeds from this dish will go toward the launch of a new food distribution program aiming to fight food insecurity among families with children in treatment at Bellevue Hospital.


  • Pasture-raised beef
  • Handmade ricotta cavatelli
  • Local swiss chard
  • Organic pine nuts
  • Single-origin cocoa powder

Place ragù in a covered saucepan with 2-3 tbsp water over medium heat until contents are simmering. Add frozen cavatelli (provided) directly to sauce and continue to simmer 1-2 minutes until pasta is heated through. Add a few tablespoons of water if sauce seems too thick. Season to taste with grated cheese.

Ragù: Tomato, Chicken Stock (Water, Chicken, Onion*, Celery*, Carrot*, Parsley*, Thyme, White Wine Vinegar*, Black Pepper*, Bay Leaf*), Beef, Swiss Chard*, Raisin*, Pine Nut*, Vinegar (Balsamic, Sherry), Cocoa Powder*, Extra Virgin Olive Oil*, Salt, Onion*, Garlic*, Sunflower Oil*, Rosemary, Thyme. CONTAINS: Tree Nuts.

 

Cavatelli: Ricotta, Flour*, Egg, Salt. CONTAINS: Eggs, Milk, Wheat. *Organic Ingredient.

SERVE WITH
Ipsa Icon

Introducing a very special pasta collab with ipsa advisor (and activist and Top Chef judge), Tom Colicchio!  


This Roman-style ragù was developed for Vallata, Tom’s NYC trattoria, and adapted here for the freezer. Braised + pulled pastured beef joins toasted pine nuts, leafy chard ribbons, and plump black raisins in a layered, cocoa-inflected sauce. We’ve included handmade ricotta cavatelli as the perfect accompaniment.

 

Proceeds from this dish will go toward the launch of a new food distribution program aiming to fight food insecurity among families with children in treatment at Bellevue Hospital.


Ipsa Icon

Introducing a very special pasta collab with ipsa advisor (and activist and Top Chef judge), Tom Colicchio!  


This Roman-style ragù was developed for Vallata, Tom’s NYC trattoria, and adapted here for the freezer. Braised + pulled pastured beef joins toasted pine nuts, leafy chard ribbons, and plump black raisins in a layered, cocoa-inflected sauce. We’ve included handmade ricotta cavatelli as the perfect accompaniment.

 

Proceeds from this dish will go toward the launch of a new food distribution program aiming to fight food insecurity among families with children in treatment at Bellevue Hospital.


Ipsa Icon

Introducing a very special pasta collab with ipsa advisor (and activist and Top Chef judge), Tom Colicchio!  


This Roman-style ragù was developed for Vallata, Tom’s NYC trattoria, and adapted here for the freezer. Braised + pulled pastured beef joins toasted pine nuts, leafy chard ribbons, and plump black raisins in a layered, cocoa-inflected sauce. We’ve included handmade ricotta cavatelli as the perfect accompaniment.

 

Proceeds from this dish will go toward the launch of a new food distribution program aiming to fight food insecurity among families with children in treatment at Bellevue Hospital.


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.

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MINIMUM ORDER $55

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