A Italian Kitchen Academy updated the traditional recipe bolognese sauce to adapt it to the consumption habits of today's families.
The original preparation, registered on October 17, 1982, contains beef diaphragm, bacon, extra virgin olive oil, carrots, celery, onion, tomato sauce, red or white wine, whole milk and vegetable or meat broth.
However, the diaphragm is a difficult cut to find in supermarkets these days, and families have increasingly started using mixed ground beef.
To adapt to new times, the Italian Cuisine Academy handed the Bologna Chamber of Commerce a new recipe for the sauce, replacing the diaphragm with “coarsely ground beef”.
“We have ragù in our DNA, we smell it on Sunday mornings. This officialization means handing over the history of Bolognese sauce, therefore a part of our history, to the world”, said the president of the Bologna Chamber of Commerce, Valerio Veronesi.
The original recipe, however, does not allow variations on veal meat, the exclusive use of pork or bacon smoked. (Handle / Depositphotos)
FOLLOW-US
