Bolognese sauce with veal
- May 2014
- Serves 4
- Hands-on time 40 min. Simmering time 1 hour
This bolognese recipe from Joe Hurd has been passed down through his family. It’s made from a mixture of beef and rose veal mince and also contains Italian sausage.
Or, see Donal Skehan’s version which contains beef mince – bolognese sauce.
The cooked ragí_ will keep, covered, in the fridge for 3 days, or you can freeze for up to 3 months.
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