ITALIAANSE RAGU BOLOGNESE SOUS

Posted on by Posted in Pasta
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lindy se ragutested

ITALIAANSE RAGU BOLOGNESE SOUS
Olyfolie,
fyn gekapte uie..Ek het rooi en gewones gebruik,
fyngekapte seldery en wortels.
bruin die groente in olyfolie.
Bruin dan een vark hock of lam..Ek stuk skouer gebruik en skywe beef shin…Voeg.dan 4 bay leaves met halwe koppie goeie rooiwyn en 6 blikke tomato puree, sout en growwe peper by en prut vir 3 ure tot vleis van die been afval….Verwyder bene.en.bedien op pasta.
Bron: Lindy Badenhorst
Foto: Lindy Badenhorst.

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