Ragù alla Bolognese is a richly flavored ground meat sauce with deep roots in the Emilia-Romagna and Le Marche regions of Italy. Various recipes use veal, beef and pork. Chef Fabio’s Bolognese uses beef slowly simmered in a classic mirepoix (celery, carrots, onion) and chicken stock with porcini mushrooms, herbs and red wine. Flexitarians, this Bolognese is gonna’ make you come back for seconds.
Ingredients: Onions, carrots, celery, garlic, porcini mushrooms, herbs medley, red wine, tomato paste, chicken stock, parsley salt, pepper and olive oil.
PREP TIME : 5 MINS
COOK TIME : 10 Mins
SERVINGS : 2 Servings