A lighter contemporary ragù Bolognese from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 46) by Lynne Rossetto Kasper

  • carrots
  • celery
  • onions
  • pancetta
  • tomato paste
  • milk
  • dry white wine
  • beef skirt steaks

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

  • Eat Your Books

    Can substitute beef chuck blade roast for beef skirt steaks.

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