It was at a restaurant called Vicolo Colombina in Bologna. I regret not asking the chef if they could share any tips. My bolognese is fine, but doesn’t really compare (I follow the traditional recipe). Traditional bolognese is more reddish in colour, so I’m guessing they skipped the passata and just used tomato paste maybe? I don’t know. It was very rich and so delicious. I never had another bolognese in Italy that was as good.
by WanderingMinnow
3 Comments
Certainly looks amazing.
Imo the biggest difference with Ragú in Bologna compared to elsewhere is the extremely liberal use of mortadella. Evan funke has an incredible recipe that to me tastes like Bologna
Welcome to Bologna, they have some damn good food over there.