Thanks to a nasty flu, I was completely flat last week. Just blown away, with all the trimmings. Sitting on the PC was not possible at all. And cooking unfortunately only limited.
But before that, I still have a classic that I really want to banish.
Sure, everything has already been there, but everyone has
Do you really make Ragù Bolognese with milk?
And what about red or white wine?
Beef or pork or even both ?
I know that there is a so-called original recipe and that's certainly not mine.
However, I've taken Marcella Hazan as my role model. The woman has to know that she is THE icon of Italian cuisine.
According to her recipe, I made a bolognese for my taste and now I simply call it