Traditional Bolognese and Beef Ragu
Angelo’s Bolognese Sauce & Angus Beef Ragu
Our authentic Bolognese Sauce is a traditional meaty sauce using grass fed beef, slow cooked using Italian tomatoes producing a full flavoured Bolognese to use with pasta and more.
Our Angus Beef Ragu is made using 100% quality Angus Beef, slow cooked with Italian tomatoes this is a truly delicious sauce to be used on pasta and more.
Your secret miracle ingredient!
Think of Angelo’s Bolognese or Angus Beef Ragu as your secret miracle ingredient. For those, “I forgot to plan dinner” nights, grab an Angelo’s sauce and whip up any of the following.
- Chill Con Carne – For a quick Chilli Con Carne, add chilli powder, ground cumin and red kidney beans to an Angelo’s Bolognese or Angus Beef Ragu. Serve with avocado and cooked basmati rice or tortilla chips and a dollop of sour cream.
- Cheats Shepard’s Pie – Pour Angelo’s Bolognese or Angus Beef Ragu into ramekins, top with mash potatoes and grated cheese, place in the oven.
- Capsicums – Stuff capsicum with a mix of Angelo’s Bolognese or Angus Beef Ragu, cooked rice and vegies, top with grated cheese and bake in the oven.
- Pies – Using a pie maker, make your own homemade beef mince pies. Great for kid’s parties or watching an afternoon footy game.
- Mexican Lasagna – To Angelo’s Bolognese or Angus Beef Ragu add black beans and corn and cook through. Then using Tortillas as lasagne sheets make your own Mexican Lasagna.
- Sloppy Joes – Fill a crusty bread roll with Angelo’s Bolognese or Angus Beef Ragu, top with cheese.
- Nachos – Warm Angelo’s Bolognese or Angus Beef Ragu and pour over Nacho chips, top with grated cheese and place under grill until cheese has just melted.
Angelo’s Fresh Pasta Products are made in Brisbane Australia from the highest quality ingredients. Our family has been creating traditional Italian flavours and award-winning pasta for over 50 years.
Visit our factory shop at 22 Doggett Street, Fortitude Valley or call us on 07 3252 2482.
Read about our other sauces and dips: