This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù.
Bolognese sauce is actually a form of ragù, meaning that they both start from the same basic recipe. In fact, Bolognese's official name is ragù alla bolognese or, in English, Bologna-style ragù.
Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan.
Here's how to make Rick Stein's sausage ragu with tagliatelle from scratch (you can also make the same recipe for shop-bought tagliatelle for ease). Sausage ragù with tagliatelle Serves ...
Recipes to Excite, which celebrates everyday eating with built-in wow factor. This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't ...