Cook our cover: the ultimate ragu

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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!


TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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