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Cook our cover: the ultimate ragu
The chilly weather calls for comfort food. Like our May cover star – a.k.a the ultimate ragu. Delizioso!
What you’ve been calling “spag Bol” all these years, is in fact spaghetti incorrectly served with a meat ragú (meat slowcooked with veg) that originated in Bologna.
A proper ragú Bolognese needs a wider noodle like fresh pappardelle or tagliatelle, or a more robust shape like penne or rigatoni. An authentic meat ragú also has very little tomato and starts with the so rito – diced onions, celery and carrot sautéed slowly in olive oil until fragrant. Here's how to make the ultimate ragú, courtesy of TASTE food editor Abigail Donnelly.
Nota bene: Slow-cooking your onions means you’ll never have to add sugar to a sauce again.
Buen appetito!
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