Inverurie beef to make the Bolognese with a little milk to tenderise the mince and a splash of white wine. Bechamel made with Mozzarella di Bufala and a little nutmeg. Homemade pasta (because when we’re cooking in the restaurant we take no shortcuts) using Phantassie organic eggs and Italian pasta flour. We finish with some butter sugo and more Mozzarella di Bufala. It can’t be any better.
Note - this will need about 45 minutes to an hour in an oven at 180’C.