Bolognese sauce / Ragu Bolognese: the modern recipe

1. 1

   Chop the vegetables and cook them along with meat and wine and sprinkle a bit of olive oil in a non-stick saucepan of 22 cm for 5 minutes on medium heat.

2. 2

   Then add the tomato pulp and 2 cups water, bring to the boil and cook on low heat, covered, for 2hrs, and then uncover and see if is sufficient dry and turn off.

3. 3

   The Bolognese sauce is mixed to any type of pasta (but its quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna .

* Per serving · 4 servings · Values may vary.

No additional tips available.