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Ragout prepared with 3 types of roasted meat and 100% Italian tomato. We use Fassona meat, sausage paste and lamb meat to make this recipe. This robustly flavored ragout is great for seasoning pasta, especially egg pasta; try it on polenta.
The ragout is ready to be poured directly over freshly drained pasta. Open the jar and warm the ragout over low heat or in the microwave to bring out the flavor. It is recommended to finish cooking the pasta by tossing it for a minute together with the meat sauce. Enjoy on bread, with polenta, gnocchi and as a topping for lasagna.
