Traditional Ragù - Marcozzi di Campoflione

The Marcozzi di Campofilone pasta factory interprets Traditional Ragù as the ideal complement to its egg pasta. The recipe begins with the selection of fine cuts of beef and pork, sourced exclusively from controlled Italian farms. The meat is slowly browned together with a classic soffritto of fresh carrots, celery and onions, with the mixture deglazed to enhance its primary aromas. The addition of Italian tomato passata completes the sauce, which is left to simmer for hours, respecting the traditional cooking times of the past, until it reaches a velvety consistency and a deep reddish-brown color.

The secret to Marcozzi quality lies in the balance of proportions and the complete absence of chemical additives. Each ingredient is selected for its integrity: extra virgin olive oil combines the fatty components of the meat with the sweetness of the tomato, creating a structured sauce that does not overpower the flavor of the pasta, but enhances it. The result is a ragù with a coarse, rustic texture, where the pieces of meat are clearly perceptible on the palate, providing a rich and satisfying sensory experience. When heated, the sauce releases a complex aromatic bouquet, typical of the great classics of Marche gastronomy.

From a culinary perspective, Marcozzi Traditional Ragù is the perfect solution for those who do not want to compromise on quality despite having limited time available. Its dense consistency makes it ideal for finishing in a pan, where the sauce penetrates the porous surface of egg pasta, creating a perfectly integrated dish. The result on the plate is excellent: a single jar is enough to generously dress several portions, offering a rounded and lingering flavor. Each package is the result of a transparent supply chain that honors the identity of the village, guaranteeing consumers an unadulterated, safe sauce faithful to the flavors remembered from childhood.