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By: Che Cosa C’� Per Il Conpanatico? « Culinary Travels Of A Kitchen Goddess

Thu, 26 Mar 2009 23:10:41 +0000

[...] The ragu recipe used was up to us, I oh so surprisingly chose Giorgio Locatelli’s recipe from, you’ve guessed it,�Made in Italy: Food & Stories. It’s my families favourite version so what choice did I have? It’s also pretty quick to�prepare�and takes very kindly to incredibly long, slow cooking – I left it in the slow oven compartment of the range for the whole day and by that I mean it was in for a good 10 hours the day (giving the house a gorgeous scent) before we wanted to eat the lasagne, the flavours deepen and�intensify�for being left overnight. No photo�unfortunately�as I forgot, just take my word for it, it looked and smelt gorgeous. I used the hosts recipe for the�b�chamel.� [...]

By: George@CulinaryTravels

George@CulinaryTravels — Thu, 05 Mar 2009 11:38:51 +0000

Without a doubt this ragu is superb, Giorgio is is a masterchef and his book is ‘the’ book on Northern Italian food imho. I’ve a great batch of this ragu simmering now and it is making the house smell sumptuous.

By: Rag� alla Bolognese « Elust siin ja seal

Rag� alla Bolognese « Elust siin ja seal — Mon, 01 Dec 2008 13:07:49 +0000

[...] Siin link Locatelli juurde ja siin Thredahlia blogist. [...]

By: +ACc-ILLEGAL

+ACc-ILLEGAL — Sun, 13 Apr 2008 23:33:19 +0000

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By: Chantelle

Chantelle — Wed, 19 Dec 2007 16:14:27 +0000

I followed this recipe to the latter and it turned out very tasty inded. However there was one thing that threw me a bit, if anyone out there could help me I’d really appreciate it. When you add the red wine and then reduce it right down to nothing, should the hob be on a low temperature … if so this takes about an hour. I am thinking that if I have it up high, so that the meat is boiling, then it’s not going to end up lovely and soft ….?

Thanks.

By: Andy

Andy — Thu, 22 Nov 2007 12:46:21 +0000

IMHO this is a seriously good recipe that resulted in restaurant quality food. I went the whole hog and made the pasta and it was a fantastic meal….Giorgio – top man.

By: Georgie

Georgie — Sat, 17 Nov 2007 16:01:47 +0000

I have just made it for a get together of friends tonight. I used hare on the bone and, as suggested by Giorgio, just shredded the meat off the bone when cooked. I too only used 2/3 of a bottle of red and added more passata. It is the most glorious, thick, rich sauce.

By: adrian

adrian — Tue, 06 Nov 2007 13:33:07 +0000

I substituted lamb for the beef and made a quarter of the total quantity – fantastic! really is the best ragu ever

By: Ross Johnson

Ross Johnson — Fri, 12 Jan 2007 16:01:37 +0000

This has to be the best Ragu recipe (when applied to the anglocised precept of bolognase) that I have found, so firstly thankyou! But I have found that using 2/3 of a bottle of red with extra passata to constitute the other third works best for me.

By: Lauren C Gurteen

Lauren C Gurteen — Wed, 01 Nov 2006 13:33:18 +0000

My mum and I are mad for bolognese, eating at least one, often twice a week (probably not good on the waistline but hey!). If you want to try something different may I suggest adding cumin and worchester sauce – it gives it a little kick and really compliments the meat (especially if it is lamb mince you are using).