Recipe taken from the official Italian Kitchen Academy:
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Are you drying spaghetti in the oven? So interesting, I’ve never seen anything like that before! Is the oven on or just being used for the space?
Just used for the space and to keep flies away from the holy pasta.
carrots cook slower then onions. just sayin…
That doesn’t matter. Cooking time for a good ragù alla bolognese is no less then 2 hours, better 3. Also, by the time the so called sofritto is ready (about 30 mins) all ingredients are soft.