the-original-bolognese-from-1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn't call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
Ingredients
50 g Pancetta
150 g Veal
0.25 Yellow Onion
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