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"Bolognese Ragù with Green Tagliatelle" recipe

Bolognese sauce: everything you ever wanted to know, but never dared to ask

One: it’s name is “Ragù”! “Bolognese sauce” is called “Ragù alla Bolognese”. Why? ‘Cause it comes from the French “ragoût”, which means “to stew”. So, as the word itself can suggest, the sauce takes hours and hours to be ready. This is because, according to the original recipe, the meat cuts were quite fat, which […]

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Fusilli with Black Kale and Smoked Pancetta. Doesn’t it say “It’s Autumn!”?

Combining the strong flavours of cavolo nero, smoked pancetta and pecorino romano cheese. A couple of months ago I bought these giant fusilli, and I was waiting to find the perfect sauce for them. I knew it should have been something chunky and strong enough to deal with those mighty spirals and engulf them, but […]

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