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.
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.
I’ve made this many, many, many times for many different friends; I pretty much follow the recipe except I add more celery and carrots. Everyone RAVES about it and wants the recipe. It’s one of the most requested meals from my family. It also freezes extremely well.
This is delicious! I didn't change anything. A real keeper.
Very easy recipe. Delicious meal.
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