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Origin and History of the Bolognese Ragù Sauce

The Origin and History of the Bolognese Ragù Sauce

The Bolognese Ragù is a very famous seasoning typical of Emilia Romagna, one of the most popular recipes abroad, based on meat, which accompanies pasta or polenta dishes, interpreted in various ways. Its origins are difficult to establish. There are those who go back to the times of the ancient Romans, who prepare a kind

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passatelli

Passatelli, the Pasta of Romagna

Emilia Romagna pulls the strings of the Italian pasta making tradition. There are many local specialties that are prepared here: from tortellini, to anolini, passing by lasagna to them: passatelli. They are not as well known worldwide as all the others, but they are no less good for that. A homemade story, where women, with

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Piadina Romagnola

Origins And Variants Of Piadina Romagnola

Piadina Romagnola is the summer street food of Emilia Romagna par excellence. It is so deep-rooted to be recognized with the mark of Protected Geographical Indication (IGP). Mainly there are two different types of dough, but in practice, each family has its own personal recipe. The Piadina protected by the IGP trademark, foresees strict doses

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Erbazzone Recipe View Ingredients View Nutrients
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Ingredients
  • Extra Virgin Olive Oil: 2 tablespoons
  • Flour 00: 14.1 oz (400 g)
  • Warm water: 7.05 oz (200 g)
  • Salt: 0.28 oz (8 g)
  • Spinach: 10.6 oz (300g)
  • Chard: 10.6 oz (300g)
  • Fresh spring onions (or leek): 1.8 oz (50g)
  • Smoked Bacon: 1.8 oz (50g)
  • Parmigiano Reggiano grated: 1.8 oz (50g)
  • Ricotta cheese: 1.8 oz (50g) (optional)
  • Extra Virgin Olive Oil: 2 tablespoons
  • Salt to taste
  • Pepper to taste
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Nutrients
  • Calories: 540
  • Protein: 23.42g
  • Fat Total: 23.92g
  • Fat Saturated: 9.20g
  • Carb: 57.80g
  • Dietary Fiber: 4g
  • Cholesterol: 42mg
  • Sodium: 1840mg

Erbazzone

The Erbazzone (also known as Scarpazzone) is a savory pie typical of Emilia Romagna, more specifically of Reggio Emilia. It is…

  • 15/02/2024
(3.8 / 5)
Ragù Bolognese Authentic Recipe View Ingredients View Nutrients
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Ingredients
  • Coarsely minced Beef (folder or belly or shoulder or bun): 10.58 oz (300 g)
  • Pork belly (Pancetta): 5.29 oz (150 g)
  • Carrot: 1.76 oz (50 g)
  • Celery: 1.76 oz (50 g)
  • Onion: 1.76 oz (50 g)
  • Tomato sauce or peeled tomatoes: 10.58 oz (300 g)
  • Dry white wine: 1/2 glass
  • Whole milk: 1/2 glass
  • Broth as needed
  • Extra Virgin Olive Oil or butter
  • Salt up to taste
  • Pepper up to taste
  • Liquid cream (optional): 1/2 cup
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Nutrients
  • Calories: 205
  • Protein: 9.3g
  • Fat Total: 17.9g
  • Fat Saturated: 7.2mg
  • Carb: 5.04g
  • Dietary Fiber: 0.3g
  • Cholesterol: 50.6mg
  • Sodium: 57.2mg

Ragù Bolognese

Bolognese Ragù is probably the most famous Italian sauce in the World. It is the basic preparation for seasoning the most…

  • 08/02/2024
(-729 / 5)
Ricotta and Spinach Cannelloni View Ingredients View Nutrients
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Ingredients
  • Flour 0: 400 gr (14,11 oz)
  • Eggs: 4
  • Flour 0: 50 gr (1,76 oz)
  • Milk: 1 l (4,23 cup)
  • Butter: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Spinach already cooked: 350 gr (12,35 oz)
  • Ricotta: 500 gr (17,64 oz)
  • Grated parmesan: 50 gr (1,76 oz)
  • Salt to taste
  • Moscat Walnut to taste
  • Tomato Sauce: 500 ml (2,12 cup)
  • Onion (small): 1
  • Extra Virgin Olive Oil (EVO) to taste
  • Salt to taste
  • Black Pepper (optional) to taste
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Nutrients
  • Calories: 133
  • Protein: 4.90g
  • Fat Total: 5.60g
  • Carb: 15.30g
  • Fiber: 0.80g
  • Sodium: 0.63g

Ricotta And Spinach Cannelloni

The Ricotta and Spinach Cannelloni with tomato sauce are a timeless classic of Italian cuisine, loved by young and elderly people.…

  • 30/12/2023
(5 / 5)
piadina-romagnola View Ingredients
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Ingredients
  • All pourpose flour: 500 gr (17,60 oz)
  • Water: 250 gr (8,80 oz)
  • Lard: 1 tablespoon
  • instant yeast: 10 gr (0.35 oz)
  • salt: 10 gr (0,35 oz)
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Nutrients
  • Calories: 335
  • Carbohydrates: 47.8
  • Fat: 12.7
  • Fiber: 1.4
  • Protein: 6.8

Piadina Romagnola

Emblem of the cuisine of Emilia Romagna, piadina is the classic street food found in every corner of the Riviera Romagnola…

  • 05/10/2023
(5 / 5)
Tagliatelle With Ragù Bolognese View Ingredients View Nutrients
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Ingredients
  • Flour 00: 250 g (8,82 oz)
  • Large eggs: 2 (about 70g - 2,47oz each)
  • Water: 1 tablespoon
  • Bolognese Ragù (follow our recipe)
  • Grated Parmigiano Reggiano: 30gr (1,06oz)
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Nutrients
  • Calories: 430
  • Protein: 29g
  • Fat Total: 21g
  • Carb: 24g

Tagliatelle With Ragù Bolognese

Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins. The legend…

  • 22/07/2023
(4 / 5)
pinza bolognese View Ingredients
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Ingredients
  • All-purpose flour: 17.64 oz (500 g)
  • Caster sugar: 7.05 oz (200 g)
  • Cold butter: 5.29 oz (150 g)
  • Eggs: 4
  • Baking powder: 0.28 oz (8 g)
  • Plum or apple jam: 7.05 oz (200 g)
  • vanilla: 1 stick
  • salt: 1 pinch
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Nutrients
  • Calories: 346
  • Carbohydrates: 58.4
  • Fat: 27.8
  • Protein: 18.4

Pinza Bolognese

A tasty dessert typical of Emilia Romagna made with plum or apple jam and leavened shortcrust pastry. Pinza bolognese is a…

  • 15/12/2022
(5 / 5)
Rice Cake View Ingredients
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Ingredients
  • Arborio or Roma Rice: 5.29 oz (150 gr)
  • Milk: 33.81 fl oz (1 l)
  • Sugar: 5.29 oz (150 gr)
  • Eggs: 3
  • Anice liqueur : 4 spoons
  • Lemon: 1 slice
  • Salt: a pinch
  • Butter: as needed
  • "00" Flour: as needed
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Nutrients
  • Calories: 198 kcal
  • Carbohydrates: 29,84 g
  • Fat: 6,74 g
  • Protein: 5,19 g
  • Saturated Fat: 2,76 g
  • Sugar: 16,05 g

Rice Cake (Torta Di Riso)

The Rice Cake is a homemade cake. It is easy to conserve it because there’s no cream or custard in it.…

  • 29/09/2022
(5 / 5)
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