/ck/ - Food & Cooking

>>12358591
Apparently this is the recipe written by the Italian Academy of Cuisine and deposited with the Bologna Chamber of Commerce. So I think this is probably the most official recipe.

300 gr. beef cartella (thin skirt)
150 gr. pancetta, dried
50 gr. carrot
50 gr. celery stalk
50 gr. onion
5 spoons tomato sauce or 20 gr. triple tomato extract
1 cup whole milk
Half cup white or red wine, dry and not frizzante
Salt and pepper, to taste
http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

You'll notice that you only use a small amount of tomato puree, not a whole tin (or tins) of chopped tomatoes. Also the use of carrot and celery, as well as milk, are essential in an authentic bolognese. The resulting sauce is not a tomato sauce at all (since it has very little tomato in it) - it is more of a rich, meaty sauce, with a nice savoury umami taste.

Personally I've not used pancetta because I don't usually have it, but I see it in most authentic recipes, or you could use some ground pork since it's the same animal.

The resulting sauce is more orange / brown in colour than the red of anglophone recipes (since they use lots of tomatoes). Also, no herbs. No oregano or basil. The flavour is meant to come from the meat, the vegetables (like I say, carrot and celery are absolutely essential, alongside onion), and the milk adds some sweetness.

Also, the traditional way of serving is with tagliatelle. Spaghetti bolognese is not a thing in Bologna.