It's some of the best pasta I've ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce

Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese

A plate of creamy pasta with bolognese sauce
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[–] 10 points 2 months ago (6 children)

"Authentic" Ragu Bolognese is a difficult field. Basically every family recipe, even in Bologna, differs. You can start wars over the question whether milk / cream should go in or not.

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  • [–] 4 points 2 months ago (3 children)

    There’s also the question of white or red wine.

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