This sauce is made with the meat of Bovina Romagnola beef, a breed typical of the Apennines mountains. Once upon a time this breed was widely bred in all the north-east of Italy. In the 1950s there were about half a million head across Italy. Today the number is significantly lower, mainly because of the reduction in cattle farming. Bovina Romagnola cattle are easily recognisable for their light grey/white hide. This breed has particularly strong limbs and remarkable muscular tone. It is considered a very tough breed, well-adapted to difficult terrain, making it ideal for pasture.
Nowadays, the few head left are kept by a handful of breeders in the hills. Bovina Romagnola meat has a strong but well-balanced flavour, which is perfectly complimented in our recipe by tomatoes from Emilia-Romagna and Cervia sea-salt.
Our Bolognese meat sauce with Bovina Romagna beef is ideal with polenta. When the polenta is almost cooked, warm a jar of sauce in a bain-marie – a 200-gram jar is enough for 2 or 3 portions. Serve the polenta with the meat sauce and grated Parmesan on top. Alternatively, as with all meat sauces made with the finest ingredients, it is excellent with fresh tagliatelle (traditionally not with spaghetti!). Prepare or buy some fresh egg tagliatelle. Cook the tagliatelle, leaving it al dente, and in the meantime warm the meat sauce in a large frying pan. A 200 gr jar of sauce is enough for 2 or 3 portions. When the tagliatelle is cooked, add it to the frying pan and warm over high heat while stirring. Top with grated Parmesan cheese to taste.
“Bovina Romagnola” beef 44,2%, tomato paste, bacon, extra virgin olive oil, Medicine’s golden onion, carrots, celery, double tomato concentrate, sea salt of Cervia.