Pasta in a Bolognese Meat Sauce

Pasta in a Bolognese Meat Sauce

This meat sauce is at its best when used over either «rigatoni» or «tortiglioni», two types of short pasta, with deep grooves on the outer surface to better retain the sauce («riga» stands for «groove»).

2 servings
Preparation 5 min
Cooking 15 min

430 calories per serving 


This recipe is reserved to subscribers to Premium and VIP

This recipe is reserved to subscribers to Premium and VIP


This recipe is in the following categories: Beef | Pasta | Main courses/Entrées | High Iron | Low Sodium | Italian


Bolognese Meat Sauce

Bolognese Meat Sauce

Named after the sumptuous cooking style of Bologna (in Italy), the "Ragù Bolognese" [baw-law-NYEH-seh] is a thick, full-bodied meat and vegetable sauce, enhanced with wine and milk or cream. It is a versatile sauce, that may be used over pasta, as a filling in lasagne or cannelloni, and in many other ways.

750 ml (3 cups)
Preparation 30 min
Cooking 1 h


This recipe is reserved to subscribers to Premium and VIP

This recipe is reserved to subscribers to Premium and VIP


This recipe is in the following categories: Beef | Sauces & Dips | Braise/Stew | Italian

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