The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. Method: Heat half the oil in a large sauté pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour.
No **** Sherlock - but that’s Pasta al ragu and it’s not made with spaghetti but tagliatelle #cookinglessons
What are you on about mate please don't put these radical spag bol ideas on the board it's irresponsible and reckless frankly.