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.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
Ingredients
Directions
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 .
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