Bolognese sauces (Ragù) from The Classic Food of Northern Italy by Anna Del Conte

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Notes about this recipe

  • Rinshin on May 19, 2019

    Delicious. One of the most straight forward, and simple Bolognese I’ve made and I have made plenty from other authors and my own rendition. Like most sauces and soups, I treat the liquid part of these recipes as approximation and did add a little more tomato paste and half and half. The sauce texture is perfect and lightly browned beef added to the mouth feel as well as taste. Added about 1/2 tsp sugar.

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