Hrana zilnică

https://www.facebook.com/share/1CqYBtNCGz/

Italy doesn't do just one ragù. Every region has its own version, its own meat, its own pasta shape, its own rules.
Bologna has Bolognese with tagliatelle. Naples slow-cooks beef chuck and pork ribs with ziti. Apulia uses pancetta, lamb, chicken and orecchiette. Six regions, six completely different bowls.

My Ancient Bolognese is the one I keep coming back to: https://www.vincenzosplate.com/ancient-bolognese-sauce/

Credits: tasteatlas