About Bolognese Sauce
Coldiretti, the Farmers' Union of Italy, made a statement that under the guise of “spaghetti Bolognese”, lovers of Italian cuisine around the world consume “dishes of dubious quality”, or rather “not something” that has nothing to do with the original recipe.
It was then, in 1982, that the Chamber of Commerce of Bologna appealed to the Accademia Italiana della Cucina (Italian Culinary Academy) with a request to create an official recipe in which the number of ingredients would be limited to minced beef, pancetta, onion, carrot, celery, and milk.
It is also claimed that the real sauce recipe from Bologna should not be served with spaghetti, but with egg tagliatelle, pointing to a 1972 recipe that says that the pasta should be exactly 8 mm wide.
- 300 g minced meat (from beef, can + pork)
- 100-150 g bacon or smoked brisket
- 1 small carrot, peeled and grated
- 1 celery stalk, chopped
- 1 onion, peeled and chopped
- 5 tbsp tomato sauce or tomato paste (I prefer Mutti)
- 1/2 glass of dry white wine
- 1 cup of milk
- 1/2 cup broth
- a handful of grated Parmesan
- pastetagliatelle (although they also use bucatine or spaghetti)
- olive oil
- sea salt and freshly ground black pepper
Cut the bacon into small cubes, in a pan with a thick bottom, heat the olive oil, fry the bacon on it, add the chopped onion, celery and carrots for about 5 minutes. Add the minced meat, wine and broth, bring to a boil, then add the tomato sauce and reduce the heat. Stirring, cook for about 45 minutes over low heat so that the meat does not become stiff, adding milk little by little.
Boil the pasta until al dente, do not let it boil. When serving, spread the sauce on top of the pasta and sprinkle generously with Parmesan.
Cut the bacon into small cubes, in a pan with a thick bottom, heat the olive oil, fry the bacon on it, add the chopped onion, celery and carrots for about 5 minutes. Add the minced meat, wine and broth, bring to a boil, then add the tomato sauce and reduce the heat. Stirring, cook for about 45 minutes over low heat so that the meat does not become stiff, adding milk little by little.
Boil the pasta until al dente, do not let it boil. When serving, spread the sauce on top of the pasta and sprinkle generously with Parmesan.
