Best traditional northern italian recipes - Tagliatelle Bolognese Sauce Recipe
The ragu 'alla bolognese is a famous condiment typical of Emilia Romagna, minced meat, interpreted in various ways, especially for the choice of meat to be used which, in return, affects the cooking time of the sauce' itself.
There, among the many versions, an official recipe of Bolognese sauce, filed October 17, 1982 by the delegation of Bologna of the Italian Academy of Cuisine to the Chamber of Commerce of this city, which is recommended to use a cut of meat rather than fat folder called , located on the belly of the animal.
Nowadays, to reduce the intake of fats in the ragu bolognese, often, instead of the folder are used leaner cuts, which are shortened considerably with cooking times. Even the bacon, rather fat, is often replaced by sausage, equally tasty but thinner.
The perfect accompaniment to the Bolognese sauce are definitely fresh egg noodles, a combination Emilian, a guaranteed success! When ready to serve noodles with meat sauce, bring to the table of grated Parmesan cheese, so that your guests can sprinkle on the pasta to taste.