I previously posted a recipe for the “official” sauce from Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVOO and butter, all beef, no pancetta, […]
Tag: Meat Ragu
Tuscan Veal, Sausage And Porcini Ragu
What can I say, this is delizioso! A ragu that can be served with fresh pappardelle or fettucccine. See below for link. If we feel like pici with the ragu (a thick, long Tuscan pasta), I substitute a dried pasta called Strangozzi made by De Cecco di Filippo, or Gigi’s Spaghetti alla Chitarra Ah…I long for the […]