I have just made the ragu bolognese, which I am told to split into 8 bags for the freezer, but how do I use it when freshly made or thawed out? What recipes can I use it in? Is it the same as an ordinary bolognese sauce which I would use with pasta or in a lasagne? I would normally make a looser sauce for one of those dishes, but this is a fairly solid mass.
Asked on 23 Sep 2016 by Elaine Mason