Our Ragù Vegano has a perfect consistency. Heat it over a low heat before seasoning pasta and, if necessary add a tablespoon of water.
It pair beautifully with our Rigatoni and our Fusilloni di grano duro, with our Pea Fusilloni and our Red Lentils Caserecce. To meet tradition, you can also use it to make lasagna.

Fusilloni or Rigatoni di grano duro with ragù vegano.

Pea fusilloni or Red lentils caserecce with vegan ragù and caciocavallo cheese.

tomato puree, soya (de-fattened and restructured soya flour), carrots, onion, celery, vegan white wine Nero d’Avola, extra virgin olive oil, tomato concentrate, nutmeg, whole sea salt, pepper, sugar

energy 454KJ – 104 kcal
total fat 6,4g of which satured fat 0,9g
total carbohydrates 6,3g of which sugars 5,6g
dietary fiber 2,2g
proteins 4,3g
salt 1,3g

Store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.