The official formula of Bolognese sauce was filed by the regional delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.
The Academy itself, then, proposes an updated version which provides for the possibility of using alternative cuts of beef to the folder (the muscular part of the diaphragm): in fact, you can choose a belly, a shoulder and a spindle.
It also allows you to replace 5 tablespoons of tomato sauce or 20g of triple concentrate with tomato sauce or peeled tomatoes.
The process, however, remained unchanged: after an initial browning of bacon, vegetables and meat, a slow, long, cooking is needed.

The basic ragù recipe

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