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onion, and half a carrot. i have to take my glasses off. and we chop it up. small. i think the thing that s interesting about the recipe is that so many chefs have so many different versions of this. some people say you can use tomato, no you don t use tomato, use milk, you don t use milk, you use nutmeg. it shouldn t be too tomatoey, that s for sure. i don t think. although my mother makes it tomatoey, and it s pretty delicious. there isn t tomato sauce in here. no tomato sauce? no. this recipe, only butter. only butter? in the past, olive oil was expensive. in artusi s recipe the meat, delicate veal, and salty bacon are cooked at the same time as the chopped vegetables. everything all together? yes. so you just put big pieces of bacon in like that. you don t cook that first? no. i ve never done that. maybe that s why mine isn t so good.
museum. let s go! and happily, barbara s invited me to her place to try artusi s version of bolognese ragu, the first recorded recipe of the famous meat sauce. barbara: it s similar but different. welcome to my house, mr. tucci. it s beautiful. for italians, artusi s book science in the kitchen and the art of eating well is their second bible. that s fantastic. 1952. yeah. small? small, and a quarter of
and add broth and flour. and a pinch of nutmeg. but like most cooks in this region, there s only one pasta barbara would consider using and it ain t spaghetti, folks. there are my tagliatelle, handmade pasta. beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. parmigiano reggiano, aged 24 months. i m ready. you re ready? yeah. oh, thank god. don t judge me. i ve had to wait 10 torturous minutes for it to cook. enjoy it. oh, thank you. artusi uses lean veal so it s a much quicker ragu to make than a modern, slow-cooked beef bolognese. oh, bello. it s smells incredible. oh yes, yes, yes. cheers. cheers.
birthplace of italy s culinary godfather, pellegrino artusi, to sniff out its roots. rural romagna joined with the wealthy cities of emilia in the 1940s to create the region. and the town of forlimpopoli is home to the artusi museum. a shrine for a food lover like me. at the end of the 19th century, artusi, a 71-year-old businessman, wrote the first cookery book to unify italy s regional specialities into a cohesive national cuisine. mmm. artusi s book was a sensational hit, and his mailbox was soon jammed with recipe suggestions for the next edition. squid ink risotto. oh my god, literally one of my favorite things in the world. barbara asioli is an artusi disciple who assists in the cookery classes here at the