This ragu is where tradition and innovation meet! Pork ragu in Tuscany has always been made with fruit, but we transformed this traditional recipe into something uniquely scrumptious. It pairs well with egg pasta like tagliatelle, where the ragu is the star of the show, but the pasta holds up to it, creating a harmonious dance between the sweetness of the prune, acid of the tomato and crunch of pistachios.
Ingredients: pork meat, seeded dried prunes, sun dried tomatoes, extra virgin olive oil, pistachios, tomato paste, salt and pepper.
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