As far as Emilia Romagna and its cuisine are concerned, one must immediately distinguish between the Romagna cuisine and the Emilian cuisine.
Romagna cuisine is the result of centuries of culinary history and the influence of the coastline region. The products of this tradition are so many: you can find strozzapreti, mortadella, squacquerone cheese and bolognese sauce.
Emilian cuisine can be defined as a set of different cuisine, given by almost eight centuries of autonomy in its cities. The dishes therefore are numerous and of different derivations: we find, for example, the trippa alla parmigiana, the cotechini of Modena, the fried polenta, the tortellini and the nocino.
Here we propose the traditional recipe of the bolognese sauce, the dressing for pasta and lasagne that everyone loves.
- 500 gr. of bovine minced meat
- 300 gr of pork minced meat
- ½ glass of milk
- 1 glass of white wine
- 300 gr of tomato sauce
- 1 celery stalk
- 1 carrot
- 1 onion
- Salt and Pepper To Taste
- extra virgin olive oil
- Finely chop celery, carrot and onion.
- In a pot pour some oil and fry the celery, carrot and onion for ten minutes.
- Pour the minced meat (both of them) in the pot and let it brown for about ten minutes.
- Add the white wine and make it reduce, then add the tomato sauce.
- Cook for about 3 hours in low heat, adding water occasionally to avoid drying too much the sauce, so that it softens. Finally, pour the milk and mix again for a couple of minutes and your ragu will be ready.