A prepared Piedmontese red sauce for boiled meats.
Bagnet ross is a cooked red sauce built around tomato, with vegetables, vinegar and oil. Pepper or chilli can appear in its variations; its color does not establish how hot a particular jar will be.
The vegetables are cooked slowly and passed to make a sauce. For a prepared product, stir and serve according to the maker’s directions rather than cooking raw vegetables in the meat pot.
This Piedmontese accompaniment belongs beside bollito, served separately so each diner can add it to the meat. It is also eaten with bread.
Allow 120 g for the eight-person mixed bollito, about 15 g each. Put it in a small serving bowl alongside bagnet verd and cognà.
Look for a ready bagnet ross, not plain tomato passata or a jar of peppers. Check ingredients, chilli strength and allergens on the actual product; recipes vary.
Follow the unopened and after-opening storage directions on the jar. Use a clean spoon and serve a separate portion rather than returning meat-contact sauce to the container.
No. It is a finished condiment with vegetables and seasoning, not a raw tomato ingredient.
No. Check the specific preparation and taste a small amount before adding it to the plate.
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