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Italian cuisine normally is very heavy on onions and garlic, but ever since our likely brush with the coronavirus, onions and garlic have been tasting really horrible to Mrs Wyrm. And so here I am, making a Bolognese sauce without them. It's a bit bland without the onions and garlic and needs more salt than one might normally use. 🇮🇹

served on spaghetti :chef

The sauce Alla Bolognese comes from the Emilia Romagna region, capital of Bologna in northeastern Italy. The original basis of the recipe is meat, vegetables and tomatoes. Another detail in the preparation of this sauce is the cooking on a very low heat, for a long time.It is a delicious exquisite sauce to accompany lasagna, fettuccine or tagliatelle pasta.

Slow cooking way

Coincidentally had all the ingredients.

Married for 30+ years, this is still the #1 requested meal in our house - I could probably cook this blindfolded 😄#nikicuisine #mycookbook