Ragù ready-made for restaurants and new proposals for the first course menu
A new first course can make the menu more interesting, but preparing an additional ragù means planning ingredients, cooking, and quantities to produce. When orders are variable, the time dedicated to preparation must find a balance with the portions actually sold.
Ready-made ragù for restaurants allows you to start from a pre-made sauce.
With Sughi D'Autore from RC Food you can evaluate different recipes and dedicate the kitchen to choosing the pasta, finishing, and completing the dish.
Ragù alla bolognese per una proposta familiare
The traditional bolognese ragù's Sughi D'Autore includes beef and pork, tomato and vegetables. It is the option to consider when you want a first course with a family character, also understandable by passing customers.
You can try it with tagliatelle or with a format already used in the restaurant. Choosing a pasta available in stock allows you to introduce the sauce without necessarily adding another item to purchase and manage.
The goal is to achieve a dish consistent with your menu. If you already offer several first courses with tomato, ask yourself what role the bolognese will have and whether it will replace a proposal or add one with a concrete demand.
Ragù di Chianina per valorizzare il tipo di carne
Il Ragù di Chianina della linea riporta a catalogo carne bovina di razza Chianina al 34%, con pomodoro, vino rosso e ortaggi. La denominazione della carne è un elemento preciso da valorizzare nella descrizione del piatto, attenendosi alla documentazione del prodotto.
Una pasta larga può essere una proposta di abbinamento da provare. Conta soprattutto il risultato della portata: distribuzione della carne, equilibrio tra pasta e salsa, presenza del condimento in ogni boccone.
If your menu has already a Bolognese, the inclusion of Chianina deserves a reason understandable to the customer. You can consider an alternation or a special, instead of keeping two very similar first courses on the same menu.
Ragù bianco di manzo per differenziare il menù
Il Ragù bianco di
manzo offre un’alternativa senza la base al pomodoro. Il catalogo indica carne
bovina al 36%, vino bianco, ortaggi e altri ingredienti della ricetta, tra cui
burro.
You can try it with short ridged pasta or egg pasta, defining the format based on the consistency you desire. Its role can be that of the first meat dish in white, distinct from the red proposals and the vegetable creams already present.
La scelta tra bolognese, Chianina e ragù bianco deve quindi partire dalle ricette che vuoi vendere. Avere più condimenti disponibili è utile se rende la proposta più chiara e interessante per la clientela.
Dalla confezione alla ricetta del tuo ristorante
For these three references, the catalog lists packaging of 1 kg, a box of 4 kg, and an indicative portion of 100 g. At that dosage, 1 kg corresponds to 10 theoretical portions before losses. Actual consumption depends on the complete recipe and should be verified with the chosen pasta.
In the test, record the quantity of pasta, grams of ragù, and final additions. Taste before automatically adding more cheese, fats, or salt: the base already has its own composition and the completion should improve its balance.
A sheet with this data makes the dish repeatable among services and operators. It also helps to evaluate if the purchased format rotates with sufficient continuity compared to the management conditions of the reference.
Quando conviene introdurre un ragù pronto
It is a solution to consider if you want to add a recipe without organizing all its production, maintain a proposal with discontinuous orders, or lighten a phase that engages the kitchen before service.
To compare its convenience, consider ingredients, usable yield, processing, and energy of internal preparation. For the ready-made ragù, consider purchase, management, any losses, and completion. Keep pasta and final portion equal in the comparison.
The commercial benefit also arises from the ability to pay attention to the dish and its presentation: precise name on the menu, balanced quantity, and service consistent with the other offerings of the establishment.
Domande frequenti
Il ragù pronto si può personalizzare nel ristorante?
Yes, you can define the pasta and finishing of the dish. Taste the base, check the usage instructions and note the additions of your recipe to maintain a consistent result.
Quanti ragù è utile tenere in carta?
It depends on the demand and the role of the first courses in the menu. You can start with a stable proposal and try a second recipe on rotation, measuring the orders before expanding the assortment.
Scegli i ragù per i tuoi primi
Which first courses do you want to introduce in the restaurant? Request a consultation on Signature Sauces indicating recipes, pasta formats, and indicative volumes. The comparison can start from the proposals most consistent with your menu and their management in the kitchen.
