The Chianina beef white ragout with Aglione garlic is the best sauce for any type of pasta. Only beef from the Chianina cattle breed is used, which lends the ragout an intense and deep flavour. This flavour is balanced by adding vegetables that are minced and slowly cooked to obtain a mirepoix base for the meat. Aglione garlic adds its unique taste which is delicate but flavourful at the same time.

This white ragout is the ideal sauce for a pasta dish packed with flavour and personality. It pairs exceptionally well with fresh pasta and egg pasta, and also with gnocchi, ravioli, tortelli or cappellacci. It also tastes amazing on polenta for a moment of ultimate bliss for the palate.

Orto Fortunato is a farm located in Cortona, in the middle of the Valdichiana valley. The local specialty is – you’ve guessed it – Aglione garlic. This garlic variety is not only very big (it can weigh as much as 800g), but it is also more delicate than common garlic and doesn’t cause garlic breath. Orto Fortunato uses this delicacy to make truly exceptional sauces and ragouts.