Taste• Trust • Love
The ragout is prepared with liver and beef nuanced in Marsala wine and is inspired by the recipe for the fillet of the same name devised by composer Gioacchino Rossini. A sauce with a sweet and intense flavor suitable for seasoning all kinds of pasta.
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.
This recipe is inspired by the Rossini fillet recipe, created by the famous Italian composer Gioacchino Rossini
