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SAUCES AND FILLINGS (1 of 10)
 Hospitality and Catering
Meat Based Fillings
An image showing the preparation of a lasagne meal Ragu (Bolognaise)
Ragu is the original name for Bolognaise sauce
It is made from lean beef, chicken livers, bacon (fat and lean), carrot, onion, celery, tomato puree, stock and wine (optional), butter, salt and pepper. Bolognaise is prepared without the livers or wine in this country by commercial chefs according to the customer requirements.
Uses of Bolognaise
Bolognaise is used as a sauce and filling for noodles, tagliatelle, cannelloni, spaghetti and lasagne or as a stuffing for ravioli.
A spaghetti bolognaise dish A bolognaise dish with tagliatelle An image showing a cannelloni dish A lasagne dish
Meat based Fish based Vegetable based Cheeses Stocks Herbs & Spices