Ragu and Spag Bol

Spag Bol- who doesn't love it? I'm not one for cooking the same menu week after week but Spaghetti Bolognaise is probably the supper I make most often. We love it! 

The best we've ever had is in Piedmont, Italy and not just at one restuarant but everywhere you go.

First the sauce.

Here's the Ragu recipe from Tommy.

https://www.caldesi.com/the-best-ragu-youll-ever-taste/?fbclid=IwAR3ghLUFU11mq0_AJo47hwcDU8T1b9HqjguetfQHPsYv-7Qsmt36yC0CjgA

I'm happy to see that the 'Ragu' recipe that's been in my head for decades is almost identical. Although I always thought real Ragu in Italy is made from well stewed and shreaded beef meat not mince.

I always like to make a big batch of this before a camping or safari trip and freeze it in zip lock bags and store in our camping freezer. On the trip it's handy for so many different meals. Defrost in your cooler box  while driving and it's a quick and easy meal with pasta when you arrive late at your destination and you're rushing to set up camp before dark.

Many chefs will tell you that hearty, meaty dishes like ragu are best with dried pasta, not fresh and I prefer spirals or elbows to actual spaghetti.

In Homer, the Campervan, I always make Spag Bol in one pot, so here's a recipe for that too. Saves on washing up!

https://www.notquitenigella.com/2017/06/23/one-pot-pasta/