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Tomatoes are not a main ingredient in a classic Bolognese

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By Norm Harding, Reporter

Bolognese sauce, also known as simply ragu, is a meat-based sauce that originated in Bologna, Italy. It is a slowly cooked sauce made with onion, celery and carrots, ground or chopped beef and ground pork. White wine and milk are added, along with a small amount of tomato paste or whole, cooked tomatoes. The dish is then gently simmered for hours to produce a thick, creamy sauce.


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The Brunswick Beacon | circulation@brunswickbeacon.com | 910-754-6890
P.O. Box 2558, Shallotte, NC 28459
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