Details
A traditional ragù from Romagna, where Takumu Koyama trained as a chef. This sauce is rooted in the local food culture of the Romagna region of Italy, where hearty, meat-forward ragù is a staple of the table. Ground beef and pork are combined with Italian salsiccia, slowly simmered with aromatic vegetables, chicken broth, and tomato paste to create a rich and deeply flavorful sauce. For the final touch, a knob of butter is nestled inside to melt as it gently heats, releasing a delicate aroma upon opening. A classic ragù made the authentic way. Enjoy with pasta, and top with cheese if you like.
Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!
