Broths are indispensable in the preparation of all our recipes in which we must add liquid but water is not an option as we should enrich the taste of our final preparation. For example when we make risotto, rice, soup, sauce, etc.
2 stalks Celery
2 leaves Laurel
1,5 Liters Water
Also known as ‘ragù alla bolognese’. It’s a traditional recipe from Bologna used in dishes such as tagliatelle alla bolognese or polenta alla bolognese, but it is an excellent sauce for any type of pasta.