Everyone has their own favourite Bolognese recipe, but these seldom resemble the traditional Italian sauce. We were somewhat surprised to discover many traditional recipes called for milk! We experimented and came up with this luscious, creamy dish that’s packed with (non-traditional!) veggies in a delicate sauce – Bolognese, but not as you know it! This is great stirred through pasta, but also served on a jacket potato or with some chunky wedges and salad.
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Cool the sauce within 2 hours of cooking, then divide it into individual servings and freeze immediately.
Try pork or turkey mince instead of mince beef. Leave out the mince and stir in 2 tins of drained lentils at the end.
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