disciple who assists in the cookery classes here at the museum. let s go! and happily, barbara s invited me to her place to try artusi s version of bolognese ragu, the first recorded recipe of the famous meat sauce. barbara: it s similar but it s different. welcome to my house, mr tucci. it s beautiful. for italians, artusi s book science in the kitchen and the art of eating well is their second bible . that s fantastic. 1952. yeah. small? small and.. .
for italians, artusi s book science in the kitchen and the art of eating well is their second bible. that s fantastic. 1952. yeah. small? small and. a quarter onion, and half a carrot. i have to take my glasses off. and we chop. small. i think the thing that s interesting about the recipe is that so many chefs have so many different versions of this. some people say you can use tomato, no you don t use tomato, use milk, you don t use milk, you use nutmeg. it shouldn t be too tomatoey, that s for sure. i don t think. although my mother makes it tomatoey and it s pretty delicious. there isn t tomato sauce in here. no tomato sauce? no.