This sauce needs no introduction. Possibly the most known Italian sauce in the world, yet very few people have had the pleasure of experiencing its true flavors from an original trattoria in Bologna. My family and I would travel 6 hours just for this dish of pasta; hence we have had many chances to adapt and perfect our Bolognese. Our recipe is the traditional modern version as it does not include organs, only the meat. However, this meat comes from specifically selected grass-fed cows, grown in environments similar to those of the Pianura Padana, regulating the fat content to a max of 3%. Our imported Italian tomatoes are sourced from an area local to the Vesuvius. Due to the high contents of minerals found in the soil, these tomatoes are slightly more acidic than normal thus creating a perfectly balanced sauce. Finished with extra virgin olive oil and a generous amount of 24-month aged Parmiggiano Reggiano, we present you, the traditional flavor of the Bolognese Ragu.