Salsa Bolognese or ragù is recognised worldwide as the queen of the sauces.
Born in Bologna, Italy, in the 18th century, it is used for Spaghetti Bolognese, Tagliatelle and Lasagna. In this video I’m going to teach you how to cook this tasty and versatile sauce following the original recipe with healthy ingredients.
Trust me, I know what I’m talking about… I’m from Bologna as well!
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Ingredients for 10 Portions:
Metric system
1 carrot
1 rib of celery
3/4 yellow onion
250gr tomato sauce (passata)
250gr white wine
1litre and 1/5 of water (to begin with)
250gr whole milk
1kg mince beef meat
1kg mince pork meat
Imperial system
1 carrot
1 rib of celery
3/4 yellow onion
8.9oz tomato sauce (passata)
8.9oz white wine
1litre and 1/5 of water (to begin with)
8.9oz whole milk
2.5lb mince beef meat
2.5lb mince pork meat