APRIL "Ragł" Any kind of fish that can be boiled (e.g.: sword-fish, hake, sea-bream, etc…) In a saucepan melt butter with oil, add bacon and brown it; then add finely chopped vegetables and herbs and go on frying on a slow fire. Add the minced veal and pork, brown it, add wine and raise the flame till wine evaporate by half. Pour the hot broth in, let it evaporate a bit, then add tomato sauce. Cover the saucepan and cook for an hour at least. Add salt and pepper and let sauce get thicker. With ragù sauce you can season tagliatelle, lasagne, risotto and cabbage soup.