Bolognese Spice Blend
CHF 12.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Bolognese Seasoning Precise Mediterranean seasoning for ragù & lasagne: cubeb pepper, basil, rosemary, juniper, bay leaf – clearly tuned for slow braising.
· Category: spice blend (Bolognese)
· Taste: warm and savoury, herb-fresh; peppery depth, fine resin and juniper notes
· Use: ragù alla Bolognese (classic/vegetarian), lasagne, cannelloni; also for mushroom or lentil ragout
· Format: 40 g jar
My tip: Briefly toast the seasoning in olive oil, then add to the meat/vegetables and let the sauce simmer gently for 2–3 hours – gives depth and balance.
Origin & Story
The original ragù alla Bolognese comes from Emilia-Romagna in northern Italy, more precisely from Bologna, where it was first mentioned in the 18th century. Typical of the traditional Bolognese are fresh herbs, aromatic spices and a slow cooking process to develop an authentic, intense aroma. It is exactly this unmistakable Italian cuisine that inspired my Bolognese Seasoning, with which you can prepare a real Bolognese at star level at home.
Highlights
My Bolognese Seasoning brings classic Mediterranean flavours into your kitchen – authentic and precisely balanced. Cubeb pepper gives the blend a warm, peppery depth, while basil and rosemary provide the characteristic herb freshness. Juniper berries add a fine, tangy accent to the composition, and bay leaves round off the profile harmoniously with subtle spice. This personal recipe was developed exclusively by me and is made 100% at Manufaktur Funke – the exact recipe remains my secret.
Quality
I process all the ingredients personally by hand in small batches at Manufaktur Funke – naturally with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
For a Bolognese like the one in my star kitchen, I briefly toast the Bolognese Seasoning in a little olive oil before adding it to the minced meat. It's important to then simmer the sauce slowly at a low temperature for at least two hours. This way the spices develop their aroma perfectly, and the sauce gains depth and perfect balance.
Recommended use
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Classic ragù alla Bolognese with beef
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Vegetarian Bolognese with lentils or mushrooms
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As a seasoning for lasagne, cannelloni and other pasta dishes
Recipe idea
Bolognese like from a star kitchen
View recipe
Origin / Ingredients
Cubeb pepper, basil, rosemary, juniper berries, bay leaf.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Ingredients
Portuguese flor de sal, garlic, oregano, Tellicherry pepper, thyme, basil, porcini, nutmeg, onion, bay leaf
Additional information
| Weight | 0.04 kg |
|---|
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