The ORIGINAL Bolognese from 1881 The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn’t call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes. 50g Pancetta 150g Veal ¼ Yellow Onion ½…
Succulent roast pork with perfect crispy crackling (no kidding, it’s the best you’ll ever eat) and an easy flavour-packed gravy. source
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