{"id":350,"date":"2015-08-24T12:35:33","date_gmt":"2015-08-24T10:35:33","guid":{"rendered":"http:\/\/www.unpetitoiseaudanslacuisine.com\/\/?p=350"},"modified":"2017-10-08T14:15:18","modified_gmt":"2017-10-08T12:15:18","slug":"sauce-ragu-bolognaise-bolognese-ragu-sauce","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/sauce-ragu-bolognaise-bolognese-ragu-sauce\/","title":{"rendered":"Bolognese rag\u00f9 sauce"},"content":{"rendered":"

Bolognese rag\u00f9 sauce<\/h1>\n

l Switch language for recipe in French l<\/span><\/p>\n

\"Sauce<\/a><\/p>\n

The rag\u00f9 Bolognese sauce is not very complicated to make. To be successful, it requires good quality products and to simmer for a long time (two hours !!!) to develop its full flavor. These two elements are the secret of a real Bolognese sauce. You will say, two hours ?!? it’s very long !!! Yes it’s true, but Bolognese\u00a0pasta are not ready in five minutes! A little trick to save time? Prepare the sauce in bulk and freeze portions that you can take out to express your desire: Bolognese lasagna, Bolognese spaghettis or a Bolognese zucchini gratin.<\/p>\n

\"Bolognese<\/a><\/p>\n

It is a Sicilian that excited my taste buds with its Bolognese pasta. I couldn’t keep me from asking him his secret! Believe me it takes what it takes, but you will not be disappointed. Another piece of advice, it’s very important to diced all the vegetables into small pieces for easy cooking and make the sauce less coarse.<\/p>\n

\"Bolognese<\/a><\/p>\n

Try it you’ll see!<\/span><\/p>\n

Bolognese rag\u00f9 sauce<\/strong><\/p>\n

4 serves of spaghettis bolognese or a bolognese lasagna plate for 6<\/p>\n

Preparation time: 10 min, Cooking time: 1h30 \u00e0 2h<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n