Ragú Bolognese Sauce I start by making Ragú

I start by making Ragú Bolognese

Use it on pasta

they will serve it on fresh fettuccine

I make this lasagna following the same recipe my mom taught me when I was a little girl in our small kitchen in Perugia

A fun addition to everybody's tableware

Ragú Bolognese Sauce I start by making RagúThe origins of the Bolognese rag are related the French 'ragot', a stew of ingredients reduced to small pieces, which became popular in the 18th century. I follow my family recipe: my rag alla bolognese is a slowly cooked sauce including the characteristic soffritto of onion, celery and carrots, gound beef, milk, and tomatoes. The dish is then gently simmered at length to produce this thick and delicious sauce. In Bologna, they will serve it on fresh