Shred

Selected meat.

500 g.

5,50 €

Acquista e ottieni 55 punti bombetta!

DESCRIPTION

500 g approx.

Mannarino's choice of beef and pork mince, perfect for ragout.

For shipping information see this page.

HOW TO COOK

Instructions for a good ragout:

Ingredients:

500 g of choice minced meat - 200 ml of GOOD white wine - 1 litre of water - 100 g of carrots - 50 g of red onion - 50 g of celery - Salt - Pepper - Evo oil - 3 bay leaves - 100 ml of milk

Method:

Start with the vegetables, peel the carrots and cut them into small cubes, same size for the celery and red onion.
Take a low non-stick frying pan, place it on a high heat, drizzle with olive oil, add the meat, salt it and brown it well for about 6-7 minutes.
Once the meat is well browned we start preparing the Ragout, take a fairly high pan, drizzle with olive oil and add the vegetables.
Brown the vegetables for a few minutes, add the meat, mix well and pour in a generous amount of GOOD white wine.
As soon as the wine has evaporated, add the water, bay leaves and pepper and lower the flame to a minimum.
Let this work of art cook for about 5-6 hours, if it dries out too much, add more water.
Before the end of the cooking time, add the milk part, which will make it softer and extremely creamy.

Secret of the Mannarino

The secret of the Mannarino is not to let anyone get close to it during cooking because the ragout can be highly addictive when tasted. The advice is to use it with great creativity on hot bread croutons, to make an unforgettable spaghetti or to create a dream lasagna.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 4 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Adult beef meat 50% and pork meat 50%

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 260 kcal, kj 1073
FATS 18 g of which SATURATED FATTY ACIDS 8.8 g
CARBOHYDRATES 0 g of which SUGARS 0, g
PROTEINS 17 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0° and 4° C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic