Ragú Alla Bolognese

Probably the best known sauce for pasta from Italy… Although ragú or “ragout” is actually French. French?!?! Yes the idea of making “ragout” or roasted spicy meat (this is the actual meaning of “ragout”) originated in France. It swiftly expanded to to the Emiglia-Romana area. There in the 19th century the ragú alla bolognese cameContinue reading “Ragú Alla Bolognese”

Tagliatelle with Broccoli Gorgonzola Sauce

The Chef Cat continues with light dishes. Who wants heavy-duty food when the temperatures outside are over 35ºC? No one.. So The Chef Cat came up with a new recipe. What you need: 200g grounded veal 200g chopped broccoli ½ chopped onion handful sunflower seeds 3 spoons olive oil 60ml white wine 100g ‘chopped’ gorgonzolaContinue reading “Tagliatelle with Broccoli Gorgonzola Sauce”