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four
Easy
By Jill Dupleix
Published 1998
It’s all we need in life, isn’t it? Just a nice ragù, based on the classic long-cooked meat sauce of Bologna, which was always a real ragù (stew) rather than the sauce we have come to know on ‘spaghetti Bolognese’. Serve it over wide-cut pappardelle or stracci, layer it into a lasagne or spoon it over soft, fresh strichetti (fresh egg pasta).