A nice ragù

Preparation info
  • Feeds

    four

    • Difficulty

      Easy

Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

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).

Ingredients

Method