New Bolognese sauce, pork and beef!

First ragù recipe made with 2 different meats, pork and beef. Obviously we went in search of particular meats, and if for the beef we remained faithful to our well-known Gigio Alpina breed from Trentino pastures, for the pork we stayed in the area and chose pure Trentino pork, meat reared with strict feeding protocols . As a recipe we used the typical Romagna one with a mix of beef, pork shoulder pulp, raw bacon and sausage mixture. The result is a delicious ragù perfect for all your egg and non-egg pastas.

Bon appetit from Alessio!