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ragu traditional pasta sauce recipe

Add pasta to serve and several ladles of sauce into a pan (just enough to coat the pasta). Long before ragù was a ubiquitous brand of spaghetti sauce in a jar, it was ―and is ― the basis for untold volumes of Italian goodness, from tagliatelle al ragù to lasagna to gnocchi to supplì, deep-fried rice balls stuffed with meat sauce whose mere existence is perhaps proof that a … Combine all ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 15 to 20 minutes, stirring often. When the Bolognese is nearing readiness, cook your pasta and drain. Stir all together over medium heat for a minute or two. DIRECTIONS. The recipe below if for the traditional Ragù alla Bolognese. Serve and top with a ladle of extra sauce and grated Parmigiano-Reggiano cheese. There are many different recipes for ragu, but the people of Bologna take it very seriously and have formed groups of chefs from the Accademia Italiana della Cucina to make sure that the original Bolognese recipe stays authentic and true the tradition.

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