I was recently in northern Italy where I ate a dish with ragu bolognese almost daily for 2 weeks. It was the most delicious pasta sauce I had ever eaten. Does anyone have an authentic one from the Bologne region of Italy?
I am told that it is made with panna da cucina (cream from the kitchen, a kind of staple in no. ITaly) and not heavy cream or half and half which I've seen in recipes for the ragu here. I found the panna in a small Italian market in New Haven.
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