Hunting in Tuscany has always been practiced. Rich in woods, the region has always offered over the centuries meat with strong tastes that housewives have been able to make inviting. Small and medium-sized animals have been hunted for their nutritious meats which have been preserved in many ways.
The addition of typical plants such as juniper and laurel and long cooking have given rise to dishes that have embellished the tables of merchants, nobles and gentlemen.
Over time, ingredients such as olives, tomatoes, chocolate have been added to some preparations. The game with its strong but tame flavor has therefore entered every type of menu. Hare, wild boar, deer are the basis of the cacciatore ragù, a condiment for a first course with a strong flavor.
The ragù alla cacciatora is prepared in the Tuscan way with the addition of olives and red wine. Slow cooking allows all the ingredients to release the scents of the forest which give their best in the encounter with the sweetness of the pasta.
Ragù alla Cacciatora is prepared using four different types of meat: wild boar, hare, deer and pork; after being cooked with olives, herbs and dark chocolate, it is ground to obtain a tasty ragù.
The Ragù alla Cacciatora is excellent with Tagliatelle, Pappardelle, Rigatoni and Paccari, always accompanied by a good full-bodied red wine.
Diced tomatoes, boar meat 15%, hare meat 10%, pork meat, onions, deer meat 5%, olive oil, pork heart, pork liver, tomato paste, red wine, salt, dark chocolate (contains LECITHIN SOY), garlic, pepper, rosemary, sage.
Pour the sauce in the pan, sauté 180 grams of cooked pasta.
Keep in a cool place.
Produced by RDA S.r.l. -Via Aldo Moro, 52 Loc.Le Badie 56040 Castellina Marittima (Pi).