My Visit To The Ragu Kitchen And The Ragu Old World Style Traditional Sauce Update

by Valerie Gray, From Val's Kitchen

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Before the holidays I was fortunate enough to be part of a group of bloggers invited to visit the Ragu / Unilever Consumer Kitchens. What a fun trip this was!

Ragu Sign

When we got there we had some appetizers and learned from Chef Sarah Page and Dietician Felicia Stoller how a popular Ragu sauce had been updated. It’s Ragu Old World Style Traditional Sauce that was updated – it now includes 2 vegetable servings per half cup of sauce. You’d think that a change in recipe would have an effect on the taste, which is why the group had been invited there. We did a side by side taste test of the original recipe and the new. There was a very slight difference in taste, but what I found to be a noticeable difference in texture. I thought the texture of the updated recipe was a little thicker and liked it better.

Ragu Chicken Appetizers

Ragu Sauce Comparison

Then it was time for us to answer the question “how do you Ragu?”. Our challenge was to cook up a dish that fit into one of several categories, fed at least 4, used at least one full jar of Ragu, required no more than 8 commonly used ingredients, and could be made in 30 minutes of less. Why? So we could taste the new Ragu in our own recipes, and share ways to include more veggies in our family’s meals while keeping them tasty.

I cooked valmg’s Gluten-free Cheesy Chicken And Green Bean Casserole.

My Dish At Ragu

Here’s me, explaining how I came up with the recipe.

Me Discussing Dish At Ragu Kitchen

Some of the other dishes included Chorizo and Pineapple Pasta, Shrimp Ziti and Jambalaya Pasta. There were still other dishes using pasta, eggplant, vegetables, chicken and meat. The Ragu chefs also made meatballs and sloppy joes.

Ragu Dinner Counter

We all took over a conference room and sat down to try all of the dishes. Everything looked and tasted wonderful. I had a great time, meeting some nice people and getting some recipe ideas. I love the idea of being able to give my family 2 servings of vegetables without ever touching a vegetable. My 15 year old need never know he’s eating something good for him!

To see more photos from that night, check out the album on the Ragu Facebook fanpage.

MORE INFO

Ragu on Facebook

Ragu on Twitter

Unilever USA website

This post has not been monetarily compensated, although I was provided car service to the event. The post is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.

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2 comments

pat.navymom December 29, 2010 - 8:40 am

The food looks scrumptuous. Was it a recipe cookoff of sorts as well?

Reply
Louise December 29, 2010 - 6:18 pm

WOW, that looks like a lot of fun and a tasty experience. I would love to visit the unilever kitchens sometime.

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