Pasta with aromatic herbs, in ragout sauce and mushrooms

Pasta with aromatic herbs, in ragout sauce and mushrooms

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1. Boil pasta for 7-8 minutes in salted water (1 liter of water per 100 g. Pasta)

2. Cook the onion and carrot a little in olive oil, then add the minced meat, milk, wine, broth, 2 cubes of beef knorr and cook for 2-3 hours, over low heat, until the sauce decreases, chewing from time to time. When.

Add the mushrooms, chopped basil and pepper.

Boil a few more and turn off the heat.

3. Pour the sauce over the pasta and serve while hot.

Good appetite!


1. Bone the thighs and cut the meat into cubes. We clean and slice the mushrooms. Heat the pan (or wok), put 2 tablespoons of oil and sauté the meat.

2. When the meat is almost ready, add the sliced ​​mushrooms to sauté. Add a pinch of salt and a pinch of freshly ground pepper. We turn off the heat, put the meat and mushrooms aside, waiting.

3. Finely chop the peppers and onions and put them in the pan with a tablespoon of oil, to harden briefly for 2 minutes.

4. Open the box of tomatoes and add the contents to the pan together with the sliced ​​garlic (garlic is added according to everyone's taste, more or less). Some such canned tomatoes are bad with sweetness in which case, to taste, we add another teaspoon of sugar. Add a teaspoon of Provencal herbs or, if we don't have it, season with basil or thyme and simmer for 10 minutes. Season at the end with salt and freshly ground pepper and add the chopped parsley. If you have a few olives or capers in the fridge, you can add them to the sauce (olives, of course, chopped). The base of the Provencal sauce & # 8211 so named after the southern part of France, Provence where it is consumed a lot- are tomatoes, onions and garlic.

5. Boil the pasta in plenty of salted water until, tasting them, we find that they are al dente. We pour them into a large strainer and let them drain.

At the end, we have two options, as usual and everyone wants: either as the Italians usually do - we put the meat and mushrooms in the sauce, in the pan and above all we add the pasta and give them, mixing them lightly, 1-2 minutes on low heat- either put the pasta on the plate and put the meat, mushrooms and sauce on top of them, each one mixing their own pasta.

1. Remove the butter from the fridge and allow it to reach room temperature. Then melt in a medium-sized saucepan over low heat, stirring continuously for about 5 minutes.

2. Add the flour in the rain, gradually, stirring with a wooden spoon. Mix until the flour and butter are perfectly blended. The appearance of lumps of flour must be avoided.

3. When the butter and flour are homogenized, add the cooking cream, freshly grated Parmesan cheese, garlic, small pieces of prosciutto and a little salt to the pan. Stir constantly as the sauce thickens.

4. Add more cream or flour, depending on the desired consistency. It is preferable that the sauce is not very thick, especially if you are going to use it for pasta. Serve hot.

The white sauce can be personalized according to everyone's taste, adding fresh or dried spices. Parsley or dill are very suitable, but you can also add coriander, allspice, oregano. Also, along with Parmesan cheese, other types of cheese can be added, taking care to mix in the sauce until they melt completely.

If you liked this recipe, we also recommend the following dishes suitable for the whole family:

Rina & # 8211 Carbohydrate Day Recipe

Rina Recipe: Lunch and dinner in the Rina Diet are alternated every 4 days, as follows:


The order of the 4 days of the Rina diet must be respected during the 90 days of the diet!

The 3rd day is the day of carbohydrates.


• BREAKFAST: fruits and / or vegetables every 2 hours (4 a.m.-12 p.m.)

• break at least 2 hours until LUNCH

• LUNCH: pasta / pizza top / buckwheat / corn / biscuits / pretzels / breadsticks / bread + vegetables (12 p.m.-2 p.m.) and optionally 300 grams of vegetable soup allowed daily

• minimum break 3 hours until DINNER

• DINNER: 150 gr. sweet / salty slice of cake / 3 small cakes / 1 piece cake / 3 cups ice cream + 4 squares dark chocolate (REQUIRED) (18.00-20.00)

Receta Rina & # 8211 PIZZA

USEFUL INFORMATION: Every day you can prepare a salad of lettuce, cucumbers, cabbage and tomatoes. Add any germs, sesame or sunflower seeds (in moderation) and fresh aromatic herbs (parsley, basil, tarragon, etc.), green onions.

Pizza: 250 g flour, 15 g yeast, salt - a knife tip lukewarm water, 4 tablespoons tomato sauce, 1 teaspoon olive oil.

Dissolve the yeast in lukewarm water. When the yeast swells, add the salted flour and knead a dough. Leave to rise for half an hour, then spread a thin sheet and grease with olive oil and tomato sauce. Bake for 20 minutes in the preheated oven at 200 ° C.

-The pizza dough can also be bought commercially.

-Tomato sauce can be replaced with mashed tomatoes and spices.

Rina & # 8211 Chapattis (Indian Bread)

LUNCH: Chapattis (Indian bread) - 200 g wholemeal white flour, 50 ml lukewarm water, salt - a knife tip, spices to taste (eg Provencal herbs, garlic, parsley, etc.), 1 tablespoon olive oil for dough, tomato sauce.

Knead the flour and salt in a bowl, gradually adding water, oil and spices. The final dough must be soft and homogeneous. Sprinkle with a little water, cover with damp gauze and leave to rise for at least half an hour. Separate the dough into 6 round pieces of the same size and let it dry a little. Press each piece by hand, then spread it out on a thin sheet. Bake in a pan over high heat. Serve hot. You can add tomato sauce.

Rina & # 8211 Buckwheat porridge recipe

You can prepare buckwheat porridge from 100 g of buckwheat flour. Dry the buckwheat flour for a few minutes in a pan. Pour boiled water and mix for 2-3 minutes or until water is completely absorbed. Prepare mushrooms as a garnish. Saute onions and 2 handfuls of mushrooms in a cup of water. Add salt, black pepper, crushed garlic and garnish with finely chopped parsley.

Reta & # 8211 Spaghetti Recipe

LUNCH: SPAGHETTI - 120 g spaghetti, a small onion, suitable tomatoes or a few tomatoes in sauce, 1 tablespoon paprika, salt, black pepper, 1 tablespoon olive oil, a pinch of oregano.

Cook the onion, add the peeled and sliced ​​tomatoes, sauté a little, add the paprika, oregano, salt and black pepper. Pour the sauce over the cooked pasta al dente (still strong). Commercially available Mediterranean herb sauce can also be used.

Rina & # 8211 Lasagna pasta recipe

Prepare lasagna from very wide pasta. Boil 120 g of pasta, drain and leave to cool, meanwhile, cut 4 tomatoes into thin slices and keep for sauce. Grate a carrot. Grease a small glass of yena. Alternate the layers of pasta and slices of tomatoes with grated carrot and sprinkle with oregano. At the end, a layer of pasta is placed. Pour the tomato sauce diluted with water over the lasagna. Bake for 30 minutes at 190 ° C.

Lasagna can be prepared in advance, but the tomato sauce must be poured on top just before baking.

Receta Rina & # 8211 CUS-CUS

LUNCH: CUS-CUS - 120 g couscous, 2 hands of mushrooms, 1 clove of garlic, 1 tablespoon oil, 1 tablespoon chopped parsley

Prepare the couscous according to the instructions on the package. Steam the mushrooms, add a little water and then the crushed garlic. Mix the couscous with the mushrooms and garnish with chopped parsley.

You can add whatever vegetables you want.

Recipe Rina & # 8211 Puff pastry

Try the puff pastry. Thaw the puff pastry dough, roll out a sheet (not too thin) and place the sheet on a baking tray lined with parchment paper. Cut the dough into salts (or squares) and sprinkle with spices (fennel, sesame seeds, cumin seeds, etc.). Bake until the salads (or squares) are browned.

USEFUL INFORMATION: Cold pressed extra virgin olive oil does not raise cholesterol levels due to its high level of unsaturated fatty acids. It is beneficial due to the HDL cholesterol content recognized for its effects in preventing many diseases of modern civilization. Olive oil contains a wide range of medicinal ingredients and also improves the absorption of soluble fatty vitamins. Use fat rarely choose quality oil and look for oil whose label clearly indicates that it protects your health.

Recipe Rina & # 8211 BICARBONATE BREAD

LUNCH: BICARBONATE BREAD - 400 g of fine wheat flour, 300 ml of mineral water, 12 g of baking powder, 1 teaspoon of salt, 1 tablespoon of oil.

Mix the flour, baking powder and salt and make a soft dough by adding (gradually) mineral water & # 8211 the dough should be sticky to the touch. Grease the baking tray, roll out the dough and level it with a wet hand. Bake in the preheated oven at 220 ° C until browned on the surface. When it becomes crusty, sprinkle with water, cover with a kitchen towel and leave to cool.

It is recommended that the bread be broken and not cut. Eat half and keep the other half in the fridge for another time.


LUNCH: MAMALIGA WITH PEPPER PEPPER - 120 g corn flour and salt, 1 tablespoon oil, 1 teaspoon paprika.

Prepare the polenta according to the instructions on the package. Heat the oil in a pan over medium heat. Add a teaspoon of paprika and sauté. This is the spice for polenta.

Recipe Rina & # 8211 MUSHROOMS WITH SAUCE

You can put mushroom sauce or tomato sauce over the polenta or you can garnish it with onion slices - connoisseurs will know how to appreciate its flavor. You can prepare Italian-style polenta. Place the polenta in a greased pan and distribute evenly, grease with a tablespoon of oil and garnish with onion slices. Bake for 15 minutes at 200 ° C.

Recipe Rina & # 8211 GRAHAM CUT WITH SAUCE

LUNCH: GRAHAM CUT WITH SAUCE - 120 g noodles, a small can of tomatoes in sauce, 1 tablespoon olive oil, 100 ml water, 1 clove garlic, salt, black pepper and basil

Peel and crush the garlic and sauté in water with the canned tomatoes. Add water and cook for about 5 minutes. Pass the sauce in a blender, season with salt, pepper and basil. Leave it on the fire for another minute. Pour the sauce over the pasta (boiled al dente). For extra flavor, add a teaspoon of olive oil with herbs in boiling water.

Recipe Rina & # 8211 MOUSTE MUSHROOMS

LUNCH: MOUSTE MUSHROOMS - 120 g whole wheat flour, 1/8 liter of water, salt - a knife tip, 1 onion, 1 tablespoon oil, 1 tablespoon tarragon (optional).

Mix the flour with the salt. Water is added to obtain the consistency of the pancake dough. Pour the dough into drops through a strainer with large holes in boiling salted water (put a few drops of oil in the water). Stir constantly, drain when ready and cool under running cold water. For extra flavor, add fried onions or chopped tarragon, seasoned with a tablespoon of lemon juice.

Dumplings can also be found in grocery stores bought 120 g.

Receta Rina & # 8211 DULCIURI

SWEETS: 200 g margarine, 100 g sugar, 5 g vanilla sugar, 1 egg, 300 g flour, 50 g ground nuts, peanuts or other ground nuts

Mix the sugar, vanilla sugar, margarine and whole egg to make a soft dough, then add the nuts and flour. The dough should not have a very thick consistency or stick. You will get about 30 cookies. Grease the baking tray with a little margarine, then roll out the dough and divide it into 30 pieces. Bake for 15-20 minutes at 200 ° C or until golden brown. After it cools down a bit, remove the biscuits. In a covered container, the biscuits will keep crispy and tasty for up to a month. Remember, do not eat more than three biscuits.


PASTA WITH SPINACH AND GARLIC: 120 g pasta with spinach, 3 cloves garlic, 1 tablespoon oil, 1 tablespoon tomato sauce, 1 teaspoon chopped parsley, a nutmeg knife tip, an oregano knife tip

Saute the crushed garlic in oil. Add a tablespoon of tomato sauce and boil 2 tablespoons of water a little and season with nutmeg. Pour the sauce over the noodles, sprinkle with parsley and oregano.

Recipe Rina & # 8211 MUSHROOMS Pancakes

LUNCH: MUSHROOMS PANCAKES - 1 cup fine wheat flour, 1 cup whole wheat flour, 1 cup white mushrooms, 2 cups mineral water, 1 teaspoon chopped parsley, 1 teaspoon finely chopped tarragon, 1 clove finely chopped garlic, baking powder - a knife tip. Mix all ingredients. To bake the pancakes, grease a pan with oil (and drain the excess oil). Serve hot eventually, can be greased with tomato sauce.

Receta Rina & # 8211 BISCUITS

SWEETS: 4 eggs, 80 g brown sugar 40 g whole wheat flour, 100 g cereal flakes, 200 g fruit. Beat the egg whites until they harden. Beat the yolks and sugar until a frothy cream is obtained, then gradually add over the egg whites. Add flour and cereal mixture. Spread the dough evenly in a Teflon pan greased with butter. Sprinkle evenly washed and chopped fruit on top. Bake for about 20 minutes at 180 ° C. After cooling, cut into squares and serve only 3. The rest of the biscuits are kept in the refrigerator in aluminum foil.


LUNCH: TORTILLA WITH TOMATO SAUCE - 4 tortillas, 3 suitable tomatoes or tomatoes in broth, oregano or basil, a pinch of chilii knife (optional). Buy the tortilla from the store. 4 pieces are enough. Heat in a steamer or oven. Roast the tomatoes in boiled water, peel and cut into small pieces, put in a Teflon pan, add oregano or basil and simmer. This sauce is very tasty served with tortilla. Sugar-free pancakes can be used instead of tortillas.

ALTERNATIVE CHOICE: Live dangerously! Get out on the town and eat a pizza!

USEFUL INFORMATION: If you don't particularly like sweets, you don't need to eat sweets for dinner. Simply keep a portion of your lunch for dinner. Serving with salad is a good choice because it contains fiber, vitamins and minerals that have a positive effect on the digestive system, therefore it is good for health.

Receta Rina & # 8211 PIZZA

LUNCH: THE PIZZA - Red onion oregano pizza dough. Prepare pizza with commercial dough. Garnish with tomato and onion slices and sprinkle with oregano.

Receta Rina & # 8211 DULCIURI

SWEETS: 8 eggs, 200 g powdered sugar, 250 g ground nuts, 3 tablespoons bread crumbs, 5 g vanilla sugar, cream ingredients: low-sugar marmalade and orange juice

Separate the egg whites from the yolk. Mix the egg yolks with the powdered sugar and then whisk, whisk the egg whites. Mix the bread crumbs, vanilla sugar and nuts. Add over the yolks and at the end add the egg whites. Place parchment paper on a baking tray, pour the mixture into the tray and bake for 20 minutes in the preheated oven at 200 ° C. After baking, cut the top horizontally into three layers, sprinkle with orange juice and spread the jam. Serve only one slice.

Recipe Rina & # 8211 BREAD CUTTER

Lunch: BREAD CUTTER - 120 g noodles, 1 tablespoon bread crumbs, 1 tablespoon butter, a few capers (optional). Boil and drain the noodles. Heat the butter in a large skillet over medium heat. Add the bread crumbs. After browning, add the pasta, mix well, cover with a lid and leave for a few minutes. Capers can also be added.

Receta Rina & # 8211 DULCIURI

SWEETS: 5 eggs, 5 tablespoons ground hazelnuts, 2 tablespoons sugar, 5 g vanilla sugar, 3 tablespoons diet marmalade

Mix whole eggs, sugar and vanilla sugar and beat for 10 minutes with a mixer until the dough thickens considerably. Add ground hazelnuts and mix at low speed. Pour the dough into a baking tray covered with parchment paper (ungreased). Bake for 10 minutes in the preheated oven at 180 ° C. When ready, remove from the oven and leave to cool in the baking tray. Remove the parchment paper, spread the jam and roll. Serve only 3 pieces.


LUNCH: EASTER SHELLS WITH SWEET SAUCE - 120 g pasta (shells or snails), 4 tomatoes, 1 small onion, 1 tablespoon vinegar, 1 tablespoon olive oil, 1 teaspoon sugar, 1 thread basil, salt, black pepper.

Peel and sauté the tomatoes in a layer of fried / steamed onions and drain with a sieve or pass through a blender to obtain a thick sauce. Season with salt and pepper, add the rest of the ingredients. Sauce will be enough for 2 meals. Store in the refrigerator in a tightly closed container.

Pour the sauce over the cooked pasta.

USEFUL INFORMATION: You've probably noticed that tomatoes are a staple of the day's menu of carbs. Tomato is rich in vitamins A and C, which helps the body's cells not to age. It is also rich in minerals, especially potassium and phosphorus. It contains lycopine, one of the most effective antioxidants that is not destroyed during cooking. Tomato is a good source of hydration for the body, but at the same time has a mild diuretic effect. No problem if you use canned tomatoes. When shopping, always check product labels and make sure they do not contain excess salt or artificial additives, as they are dangerous to the body. Oregano and basil are Tomato's best friends.


LUNCH: BREAD WITH FLAVORED HERBS- 400 g whole wheat flour, 5 g baking powder, 3 cloves garlic, 1 teaspoon rosemary, 1 teaspoon basil, 1 tablespoon chopped tarragon, 1 tablespoon chopped parsley, 1 teaspoon salt, 1 tablespoon olive oil, 300 ml water mineral, at least.

Mix the flour with all the herbs, crushed garlic, salt and baking powder. Knead lightly, gradually adding mineral water to make the dough fluffy. Spread the dough in a greased baking tray. Bake for about 30 minutes in the preheated oven at 220 ° C until the bread is browned. Sprinkle with water, cover with a kitchen towel and leave to cool. It is recommended that the bread be broken and not cut. Eat half and keep the other half in the fridge for another time.


LUNCH: PASTA WITH FLAVORED HERBAL MARINATE- 120 g of any short pasta, 1 teaspoon chopped parsley, 1 teaspoon chopped tarragon, 1 teaspoon finely chopped asparagus (or a small pickled onion), 1 tablespoon olive oil, a pinch of salt

Boil the pasta in salted water and a tablespoon of oil. Drain and rinse the pasta in cold water. Prepare marinade from aromatic herbs and olive oil and pour over pasta.

Receta Rina & # 8211 SWEETS & # 8211 CAKE

SWEETS: 8 eggs, 100 g brown sugar, 300 g whole wheat flour, 5 g vanilla sugar grated peel from 1 lemon, 10 g cinnamon, 1/2 teaspoon grated ginger optional, 200 g raisins, ground walnuts, prunes, apricots, and so on

Beat the eggs and powdered sugar. Mix the vanilla sugar, lemon peel, cinnamon and ginger with the flour. Gradually add to the beaten eggs. Then add the rest of the ingredients. In a baking tray with parchment paper, spread the dough evenly. Bake for about 30 minutes at 200 ° C. After it has cooled, cut it into slices. The cake will keep fresh for a long time. Only 3 pieces are served.

Recipe Rina & # 8211 LIPIE WITH VEGETABLES

Take a stick (for example, chiabatta - a kind of stick) to prepare a tasty vegetable sandwich. Grease a thick frying pan, sauté the chopped garlic, cut the glue in half lengthwise and brown on both sides over the garlic. Fold in aluminum foil to keep warm. Heat a tablespoon of oil in the same pan and sauté the vegetables, of choice (zucchini, bell pepper, 1/2 cucumber, a small eggplant) season with salt, pepper and chopped parsley. Fill the stick with hot vegetables. You can also add a lettuce leaf.

Recipe Rina & # 8211 FILLED TOMATOES

LUNCH: FILLED TOMATOES - 3 large hard tomatoes, 1 cup oatmeal, salt, black pepper, 1 teaspoon chopped parsley, basil, juice of half a lemon

Soak the oatmeal for 15 minutes and drain by pressing. Wash the tomatoes, cut at the top and carefully dig inside. Mix the pulp with the oatmeal, season with salt and black pepper, add parsley and basil and sprinkle with lemon juice. Fill the hollowed tomatoes with this mixture. Cover the stuffed tomatoes with the cut lids, leave in the fridge for an hour to allow the ingredients to soften. Or they can be baked for 15 minutes at 180 ° C.

Steamed fish with aromatic herbs for children

Does your child not like fish? Chef Florin Dumitrescu knows the secret by which you will make him pop!

Over time, to convince even those who do not like fish to start eating, I discovered the following: The main reason why many do not even want to hear about fish is because they tasted much too well cooked. ! And a fish prepared in this way will be dull, dry and tasteless.

Cooking a fish properly is one of the biggest challenges in the kitchen. Temperature is extremely important, the origin of the fish is even more important, and the way it can be cooked is essential. That's why I found this method to cook any kind of white fish, no matter how long, without losing its taste or texture.

All you have to do is buy a quality fish, slightly fatty and with few bones. Ask someone who knows how to fillet it, and then the whole process of cooking a good fish is much easier.

Ingredients (2 servings)

  • 2 pieces (4 fillets) of white fish: sea bream, sea wolf or trout
  • 15 gr thyme
  • 15 gr basil
  • 1 bunch of parsley
  • 50 ml of olive oil
  • 1 lemon
  • 4 sheets of nori sushi

Method of preparation

Take the fish fillet, sprinkle salt and freshly ground pepper over it, a drizzle of olive oil, then place the pieces on a sheet of dry seaweed (moisten the seaweed with a little water before).

Put a sprig of basil, thyme, three sprigs of parsley and two slices of lemon on top of the fish.

Be careful not to put the lemon directly on the meat of the fish, but on the skin, otherwise the taste will be much stronger on the part with which the lemon came in contact!

Roll the seaweed sheet and place the fish in a small bamboo steamer for 30 minutes.

Place the steamer over a pot of water. Left on high heat it will produce enough steam so that the fish wrapped in aromatic herbs and sushi clouds will be cooked perfectly, not too much.

It is a healthy and correct way to cook a fish for any amateur / beginner in cooking.

Sos ragu alla bolognese reteta clasica italiana

Sos ragu alla bolognese. Bolognese sauce (bolognez) for pasta is prepared from minced meat with tomato juice and specific flavors. A ragout that combines with cooked pasta or lasagna, cannelloni. A classic of Italian cuisine. It can be prepared in larger quantities and stored for other dates.

The bolognese or bolognese sauce (pronounced & # 8222bolonieze & # 8221 or & # 8222boloniez & # 8221) has its origin in northern Italy, in the city of Bologna, as its name suggests. A pasta recipe with meat that was written to be & # 8222bolognese & # 8221 dates from 1891 and is found in the cookbook of Pellegrino Artusi. The recipe used now differs somewhat from the original one and there are many variants, but the established one is the recipe recorded for the first time by the Accademia Italiana della Cucina only in October 1982.

Many people don't feel like cooking pasta sauces for hours and, unfortunately, they buy them in stores, in jars. Make an effort and prepare them at home! It does not compare the taste and aroma of those at home with those on the shelf & # 8230 In addition, you can prepare larger quantities of certain sauces (such as this one, ragu alla bolognese sauce) to keep in jars. In the student dormitories in Cluj or Timisoara there were serious supplies of bolognese sauce in a jar, made by the students' mothers. See below how to proceed.

Although the world knows about & # 8222 spaghetti a la bolognese & # 8221, the pasta used by Italians together with this sauce are the wide ones: tagliatelle, pappardelle, fettuccine but also tubular pasta like rigatoni or penne. The picture below is taken by Oana even in a restaurant in Bologna.

Here is the recipe these homemade pasta. It is enough to boil them for 2-3 minutes in boiling salted water, drain them and immediately dip them in the pan with ragu alla bolognese.

The secret of this sauce is to cook long, slow, over low heat and patiently. The recipe and procedure are extremely simple, the sauce cooks almost on its own, but it takes several hours. read on the blog Andrei Constantinescu (Mint & Rosemary) & # 8211 graduate of the prestigious faculty & # 8222Culinary Arts at the University of West London & # 8221 & # 8211 that the cooking of this sauce was entrusted to porters (or porters) from various Italian buildings. They boiled it slowly on a small stove mounted in the booth at the entrance. She also explains why it is preferable to cook slow to fast (in a pressure cooker for example): by both you get soft meat but not flavors! When boiled quickly in kukta (pressure cooker), the aromatic molecules in the food volatilize quickly.

Most recipes recommend the use of beef / beef in combination with a little pancetta (salted, seasoned and dried pork breast). Instead of pancetta you can use raw pork breast or bacon, kaiser. You can also make ragu alla bolognese sauce from the whole piece of meat, breaded with pancetta. Only at the end it is crushed with a fork. Do you realize how well it should be boiled?

In some recipes there are mixes of minced beef with pork (at Giallo Zafferano). Some indicate the use of plain or combined olive oil with butter, dry white wine or milk, etc. But all contain thick tomato juice (mashed or canned tomatoes) as well as some vegetables: carrots, onions, celery stalks (celery).

The only spices are salt and pepper, so it's not about the "Italian herbs" that people put in any pizza or pasta recipe. No oregano, basil, rosemary or thyme. No ketchup!

With this ragu is made the famous lasagna & # 8211 see recipe traditional Italian here.

The truth is that this ragu alla bolognese sauce is tasty and flavorful from good slow-cooked beef. You will see what a spectacular transformation the sauce will undergo after 2.5-3 hours of cooking! Only then does it begin to look like a real ragu alla bolognese.