A good bolognese starts with a good soffritto, and I’ve come to believe the classic use of milk is beneficial.
I prefer a 100% durum wheat Italian semolina (non-egg) pasta, but making egg pasta is fun anyway…
A good bolognese starts with a good soffritto, and I’ve come to believe the classic use of milk is beneficial.
I prefer a 100% durum wheat Italian semolina (non-egg) pasta, but making egg pasta is fun anyway…