Meat sauce (Ragù di carne alla Bolognese) from Claudia Roden's The Food of Italy: Region by Region by Claudia Roden

  • carrots
  • celery
  • heavy cream
  • pancetta
  • tomato paste
  • dry red wine
  • meat stock
  • ground meat

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

  • tui on July 09, 2013

    A lovely pasta sauce and an interesting change from an olive oil based one. Be careful with the seasoning. The pancetta I used added a great deal to the flavour but was very salty and I added slightly too much salt early on.

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