Soups & Sauces » Bolognese Sauce
Traditional beef bolognese made by a master. Chef Peppino, owner of Da Vinci Ristorante, demonstrates a time-honored, tomato-rich sauce, slowly simmered. A classic to add to your sauce repertoire, it's wonderful in spaghetti, linguini and lasagna. Three hours of slow cooking is well worth the effort.
Comments (3)
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Posted Wednesday, September 9, 2009, at 3:20 am by Donna Viera:Thanks, nacho 742, for your discovery. The typo has been fixed in the recipe. No potatoes in the Bolognese Sauce!
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Posted Wednesday, September 9, 2009, at 12:23 am by Nathan:This does look delicious and I'm going to try it with a combo of ground pork and beef soon. I doubt i'm the only one that did a double take when I saw "Add pureed peeled potatoes and stir well." That would be an interesting sauce.
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Posted Wednesday, March 25, 2009, at 3:38 pm by Brooke Toubeau:YUM!!!! you can never have to much sauce.
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