This is from my (And his) new book Jamie’s 7 ways. I’m always looking for new sauces to complement my homemade pasta obsession and love Bolognese, so tried this. What makes this a British bolognese is the substitution of pale ale for red wine. It works, that’s for sure, and was very nice, but will not be my go to bolognese - that crown belongs to Nigel and the recipe from the first kitchen diaries, which I don’t follow slavishly but adapt to my own tastes,
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