ruthmartins's channel

Not bad all in all. I lived in the birthplace of Bolognese or ragu, as they call it locally and, just as you said there are so many versions of the recipe. I loved that you cooked it for 3 hours and that you used veal and pork rather than just beef. Also that you, quite rightly, made it a meat b...

Really good! Did miss your down to earth humour a bit Chef John and some of becky's friends reactions did come accross as over the top. I would keep it more down to earth and humorous and less 'fluffy' so to speak :)

I would finish it off with freshly grated parmesan.