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18. Re: Bolognese Jan 14, 2013, 20:41 Cutter
sauron wrote on Jan 14, 2013, 18:16:
Good article on the BBC today about Bologna and its tradition for meat dishes, and it even includes links to several versions of Bolognese sauce:

BBC article on Bologna and its food

Edit - also found a so-called authentic Bolognese recipe - which apparently exists and is authorized by the mayor and city council of Bologna:

official Bolognese sauce!

Anyone care to try it?

That's how I make mine except I prefer veal instead of pancetta because the latter is too greasy and veal makes it silkier. And never use smoked bacon - for those unfamiliar with pancetta it's a cured, but unsmoked bacon. I also prefer white wine to red as red can make a tad more "sour"/aggressive where as white makes it a little sweeter. And don't forget that a proper mirepoix is 50% onion, 25% carrot, 25% celery. I'll skip garlic and onion and use shallot for both instead as it's the best of both worlds.
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