Bolognese Sauce (Gli Autentici) 300g
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The real rule for an authentic Bolognese is milk. The founder of Italian cuisine, Pellegrino Artusi, author of “La scienza in cucina e l’arte di mangiar bene” (Science in the Kitchen and the Art of Eating Well) in 1891, says so. In his book, you can find a recipe for macaroni alla Bolognese. When it’s time to season the al dente macaroni, he recommends: “When the sauce is made, if you want to make them even more delicate, finally add half a glass of cream.” Rustichella d’Abruzzo confirms the original version of the tradition in its new recipe.
Rustichella D´Abruzzo
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