Mamma Mia! A Guide to Eating Italian Food in Manchester Part III

This region has the capital of Bologna- and we do not have to be Italian speaking geniuses to work out what comes from there. The humble bolognese has been appropriated into the British culinary repertoire over the past fifty years or so- and was at one point in the 1970’s considered ‘ethnic’.  It was the first thing I ever learnt how to cook and is always my go-to when I am in need of a little cheering up.

I was going to write an entire stand-alone piece on authentic Bolognese (or ragu) but my research just brought me onto the three same key points; it has to be slow cooked (up 4-6 hours); it has to be made with the finest ingredients including a decent wine; and it has to be served along lovingly handmade pasta. Every family in Emilia-Romagna will have a variation of a ragu and it is really comfort food at its best.

I like the Bolognese from Salvis– they make it with a hearty concoction of beef and pork mince with pancetta which really gives it a meaty sustenance. They use the finest tomatoes too which are shipped over directly from Italy and topped with freshly grated Parmesan. This dish is as about as genuine as you can get this side of the Amalfi coast. The Venison Ragu from Pasta Factory is also completely out if this world and if this was the last thing I ever ate I would die happy.


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