Susie's Ragu' alla Bolognese

Inspired by our trip to Italy, I went back to my old Italian cookbook of Harry's Bar recipes.It is a long time since I cooked this one, it is very different to the normal ragu that I normally make. I really love it but I also think we have rooms the world for all versions , cooking should never be restricted, it should always be about inspiration and your own taste . I love a lot of the young chefs today who are not worried about breaking the rules and mixing it up a little as long as it tastes wonderful that is all that really matters thanks for watching xx

[@janicehartley8525]

Wow that looks so delicious ❤

[@cookingwithsusie]

Thank you Jan, it really is delicious. We find it really tasty and lighter than the version I would normally cook , although I believe there is space for both versions in my menu 😂😂😂 my old recipe is now called spag bog and this recipe is ragu 😂😂 xxxx

[@jandaniel9133]

Really like your channel.
Would you consider adding links for the books and acessories you talk about. So refreshing to hear such a down to earth useful presentation. Thank you.

[@cookingwithsusie]

Thank you Jan , that is a good idea about the books , not sure I will find links as a lot have been collected when travelling but I will look into it . Lots of the things I use are on my website susiehunter.co.uk and they are on a page called tools 😂, . If anything particular is not there just get back to me and I will sort a link, thanks again for a good idea and for watching xxx

[@jandaniel9133]

@@cookingwithsusie Thank you

[@finnualahanley2152]

Looks delicious Susie, just one question did you strain off the fat & juice when you fried your meat, it looked dry to me at that point ? By the way that pink jumper is lovely on you.

[@cookingwithsusie]

Hi, good question ,no all the fat and juices just got absorbed and yes the meat develops a kind of brown crust and that is the point that you build your meat sauce and you also deglaze the pan, totally delicious, I froze two portions and we had a frozen portion yesterday as this was filmed a couple of weeks ago . I think the frozen portion still had so much flavour I will be using this recipe from now on . Also I do love pink 😂😂 thank you xxx