Ragù alla romagnola, Ragù a la rumagnola

Ragù alla romagnola, also known as Ragù a la rumagnola, is a traditional Italian meat sauce that originates from the Emilia-Romagna region. This rich and flavorful sauce is a staple in the cuisine of Emilia-Romagna and is commonly enjoyed with pasta, such as tagliatelle or lasagna.

You can find Ragù alla romagnola in various towns and communes of Emilia-Romagna, including Bologna, Modena, and Ravenna. In Bologna, you can visit the famous Tamburini store, located in the city center, where you can find high-quality ingredients to make your own Ragù alla romagnola. In Modena, the Mercato Albinelli is a great place to find fresh ingredients for this sauce. In Ravenna, the Enoteca Ca’ de Ven is a recommended shop to purchase the necessary ingredients for Ragù alla romagnola.

Here is a classic recipe for Ragù alla romagnola:

– 500g ground beef
– 250g ground pork
– 1 onion, finely chopped
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 2 cloves of garlic, minced
– 1 cup red wine
– 2 cups tomato passata
– 2 tablespoons tomato paste
– Salt and pepper to taste

1. In a large pot, heat some olive oil and sauté the onion, carrot, celery, and garlic until softened.
2. Add the ground beef and pork to the pot and cook until browned.
3. Pour in the red wine and let it simmer until it has evaporated.
4. Stir in the tomato passata and tomato paste, and season with salt and pepper.
5. Reduce the heat to low and let the sauce simmer for at least 2 hours, stirring occasionally.

PAT recognition (Protected Designation of Origin) ensures the authenticity and quality of Ragù alla romagnola. The specifications for this recognition include:

– The use of specific cuts of meat, such as beef shoulder and pork belly.
– The cooking process, which involves slow simmering for a minimum of 2 hours.
– The use of local ingredients, such as Emilia-Romagna tomatoes and red wine.

– “Ragù alla romagnola” – www.giallozafferano.it
– “Ragù alla romagnola: la ricetta originale” – www.cucchiaio.it