Ragú Bolognese Sauce I start by making Ragú

I start by making Ragú Bolognese

)* = 2 servings

I then layer the crumbled sausage with béchamel sauce and fresh mozzarella on my own pasta sheets

cooked on a slow fire

Ragú Bolognese Sauce I start by making RagúThe origins of the Bolognese rag are related the French 'ragot', a stew of ingredients reduced to small pieces, which became popular in the 18th century. I follow my family recipe: my rag alla bolognese is a slowly cooked sauce including the characteristic soffritto of onion, celery and carrots, gound beef, milk, and tomatoes. The dish is then gently simmered at length to produce this thick and delicious sauce. In Bologna, they will serve it on fresh