Ragu alla Bolognese

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….

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