Ragu con piselli 370ml – serves four


This ragu is a rich Bolognese veal sauce, here with with peas, made specifically for tagliatelle.

Serve the pasta tossed with moderate quantities of sauce enriched with butter and grated parmesan, and loosened with a little of the pasta cooking water for an authentic taste of Emilia Romagna.

PAIRS WITH: TagliAtelle


Dutch veal (28%), peas (25%), butter (milk), onion, pancetta (pork, water, salt, sodium nitrate, sodium nitrite, potassium nitrate), carrot, red wine (sulphites), Italian extra virgin olive oil, celery, tomatoes, tomato puree, garlic, parsley, dried porcini, salt & pepper, Worcestershire sauce (malt vinegar (barley), spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings), sage, bay leaf, rosemary, thyme, star anise.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Heat slowly in a saucepan until bubbling gently.

One pot serves up to four people.