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Bolognese sauce / Ragù Bolognese: the modern recipe


This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.











Trans-fat Free, Low Carb, Low Sodium


500 grams lean ground beef patty
500 grams pork
100 grams carrots
100 grams celery stalks
100 grams onions
800 grams tomatoes
Flesh of peeled (red ) tomatoes
½ cup white wine
or red wine


Chop the vegetables and cook them along with meat and wine and sprinkle a bit of olive oil in a non-stick saucepan of 22 cm for 5 minutes on medium heat. Then add the tomato pulp and 2 cups water, bring to the boil and cook on low heat, covered, for 2hrs, and then uncover and see if is sufficient dry and turn off. The Bolognese sauce is mixed to any type of pasta (but it’s quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna .


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 16235% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 61mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 39g
Vitamin A 60% Vitamin C 25%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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