Ragù alla Bolognese
It’s still raining and I am getting worried that summer is never going to arrive which makes me turn to comfort food. My family loves spaghetti and we probably eat it at least once a week, but I was in the mood for a little richer sauce and decided to make this classic sauce. I always have diced prosciutto in the freezer (I scramble it into eggs, sauces, soups etc.) so I knew I had all I needed to make the sauce. It comes together quickly if you have a food processor to chop all the onions, celery, carrots and garlic (or even easier – Trader Joe’s has pre-diced fresh mire poix mix in the vegetable section), and if you make a double batch, you can freeze it for another dinner which is always a time saver. You can use ground beef, pork, veal, or lamb (or probably even ground turkey if you are watching calories). This sauce is a classic for a reason – it’s delicious! Click here for the recipe….