Rich in taste and character, a good ragù is the perfect sauce to dress any type of pasta – from fresh egg tagliatelle to durum wheat rigatoni – works wonders with stuffed pasta (the renowned Tortellini alla Bolognese are nothing more than tortellini served with delicious ragù!) and reaches its peak splendor with piping hot lasagne (intrigued? Have a look at our family recipe here).
Celebrated all over the world, the traditional ragù recipe comes from Bologna, the food-loving capital city of Emilia-Romagna. And it’s from this very region that, in 1933, the Ruffoni great-grandparents Antonio and Ribelle started their journey to Omegna, bringing their infants Fremide and Antonietta and all their belongings on their two bicycles, along with the recipes of their land.