Steak Ragù with Pappardelle

A wholesome cooking oil rich in heart-healthy monounsaturated fats and antioxidants.

Minimally processed olive oil packed with beneficial polyphenols and healthy fats.

Provides a high-quality source of complete protein, essential amino acids, and bioavailable iron and B-vitamins.

Rich in the antioxidant lycopene, vitamin C, and potassium, supporting overall health.

Provides flavorful aromatic compounds, prebiotic fibers, and beneficial plant antioxidants.

Source of calcium and dairy proteins found naturally within the cheese component.

Concentrated form of tomatoes providing rich lycopene and savory flavor.

Adds aromatic depth and contains beneficial bioactive sulfur compounds.

A nutrient-dense green herb offering vitamins A, C, and K, along with antioxidants.

A fragrant fresh herb providing essential oils and antioxidants.

Beneficial ingredient — whole-food or functional value in this product class.

Essential for hydration and used as a basic cooking medium.

Standard milled wheat used for making traditional pasta, providing complex carbohydrates.

Used for traditional flavor development in culinary dishes, with alcohol mostly cooked off.

Contributes acidity and depth of flavor to the sauce.

Natural starch derived from corn used for thickening the sauce texture.

Concentrated broth used to enhance the savory umami flavor of the dish.

Standard culinary salt used for basic seasoning and flavor enhancement.

A traditional culinary herb used for aromatic flavoring.

Used in small amounts for natural color and subtle sweetness.

Concentrated glutamate source — MSG-adjacent flavor enhancer.