I am a huge fan of Bolognese pasta, and I like to prepare it on Sundays because first I love it and second it relaxes me. For me preparing Bolognese is like one-hour yoga session.
Bolognese has a history, and actually the first documented ragout (meat-based sauce) pasta recipe comes from the 18th. The recipe was published by Pellegrino Artusi, an Italian businessman, better known for his cookbook La Scienza in Cucina e l’arte di mangiar bene (“Science in the Kitchen and the Art of Eating Well”)
Normally I cooked just for one hour, but after talking with the lovely Valentina ( the blogger behind Valentina in shorts) I realized that I was making the sauce with not enough time for the ragout really to cook.
She suggested cooking the sauce for at least for 3 hours instead of 1, and I followed this time her recipe
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