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.
How do I use ragu bolognese?
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
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