LBP 12,000 per meal
In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for “classic Bolognese ragù” with the Bologna Chamber of Commerce. The academy’s version is presented here.
Time: Less than 35'
Ingredients
Nutrition Facts
Ingredients
Tagliatelle De CeccoMinced Beef
Pancetta Diced
Carrots Grated
Onion Diced
Celery Diced
Tomato Puree
Beef Broth
White Wine
Pasta
Milk
Basil Leafs
Bay Leaf
Padano Cheese Grated
From your pantry
SaltButter
Pepper
Olive Oil
Paired well with
A classic wine from Tuscany, Italy in a traditional bottle. Chianti will pair perfectly with Italian food and mediterranean dishes. Based on the Sangiovese grape, this chianti is light, round and fruity, with hints of herbs on the nose.
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