Yield: Yields about 4-1/2 cups, enough for 1-1/4 to 1-1/2 pounds of pasta.
Servings: six to eight.
Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them.
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Cook the finely diced carrots, onions, and celery in butter and oil until the vegetables are soft and turn light brown.
Adding 1/2 cup whole milk to the reduced sauce smooths out and enriches its flavor.
For wine choices when serving Ragù alla Bolognese, try pouring something Italian that’s light and fruity, such as a Valpolicella, a Dolcetto, or a Sangiovese di Romagna.
This is delicious! I didn't change anything. A real keeper.
Very easy recipe. Delicious meal.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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