A Bolognese Sauce Recipe from Emilia Romagna

Emilia Romagna has a lot of different nicknames. The Italian region — north of Tuscany — has been called the “motor valley” as its the home to cars like Ferrari and Maserati; the “wellness valley” as its a wonderful place for spa visits and bike tours; and the “food basket” of Italy. In other words, there are plenty of reasons to visit this beautiful valley on a foodie vacation in Italy, even if it may not be as well known as other Italian regions!

For us, of course, the food holds a special place in our heart, and when it comes to a visit, there’s an incredible array of cured meats, cheeses, and dishes to choose from. And since pasta is a big part of the culinary traditions here, it’s no surprise that we love a good bolognese sauce, which a meat ragú. Bolognese sauce takes its name after, no surprise here, the city of Bologna, which is found in Emilia Romagna, and the sauce is often served over thicker pieces of pasta, like tagliatelle and lasagna.

While recipes vary wildly, and every family has their own, a Bolognese should be made with either tomato paste (a preserved product also made in the region!) or tomatoes, along with meat. Ready to try your hand with this traditional recipe? Here’s one way to make it.