New 16oz sauce container. Each sauce comes with Sfoglini artisan rigatoni.
A totally vegan version of our ragù bolognese! We use the same San Marzanos, aromatics, and red wine as our other ragù, but swap in a hearty mix of cauliflower, mushrooms, and walnuts for the beef. We're pretty sure you won't miss the meat! Serve with Sfoglini artisan rigatoni (included).
↓ 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.
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Serve With
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.
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.
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.
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