Bolognese meat sauce (Ragù alla Bolognese) from Gastronomy of Italy (page 227) by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmmaJaneDay on October 22, 2016

    We make this often as a change from our usual (read 'my mother's 1970s Australian recipe') bolognese. It is not very 'red', not particularly 'saucy' but a definite favourite.

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