What is your method? I started out with lots of things but now add less and less.
What do you reckon makes the ultimate bolognese?
Here is what I THINK
Use beef 3/4 - use either veal or pork 1/4… cook slow as you can…
per 500 gms of meat:
- 1 finely chopped onion
- one teaspoon of garlic
- 4 cans of whole peeled tomatoes (pref “la gina” brand)
- 2 bay leafs
- 4 teaspoons red wine vinegar
