Roe Deer Ragù

INGREDIENTS:

Roe deer meat 55%, tomato pulp, extra virgin olive oil 6%, celery, carrot, shallots, wine, double concentrate tomato, salt, vegetable fibre, pepper, water, marjoram, juniper.

May contain traces of nuts, celery and fish.

GLUTEN FREE

Pour the sauce into a non-stick pan and bring it to a simmer. Add the pasta, drained and cooked slightly “al dente” and mix together over a warmer flame. Add a splash of the pasta water to the sauce so that it does not become too dry.Before serving, you can complete the dish with a touch of extra-virgin olive oil and a sprinkling of Parmigiano Reggiano.

Egg tagliatelle is the best pasta for this sauce.

The quantity of sauce in this package is the perfect seasoning for 240 g (3 servings) of dry pasta

Average values for 100g of product:
Energy 551kJ/132 kcal;
Fat 7,7 g of which trans fat 1,2 g;
Carbohydrates 1,6 g of which sugars 1,3 g;
Fiber 1,1 g;
Proteins 13 g;
Salt 0,83g.