Elevated risk
Ragu alla bolognese
Ragu alla bolognese is a slow-cooked meat sauce of minced beef and a little pork, cooked with soffritto, white wine, milk and a little tomato, served with fresh tagliatelle in Bologna.
Recipes
1504 records with their sources, across 11 categories.
All meat30
Smoked salted and dried foods14
Adjacent and excluded11
Condiments and enzymatic seasonings2
Fermented sausage and meat1
Garum and fish sauces1
Vegetable lactic1
Smoked salted and dried foods14Adjacent and excluded11Condiments and enzymatic seasonings2Fermented sausage and meat1Garum and fish sauces1Vegetable lactic1Filtered to
Recipes
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.