Ennio’s Bolognese “rules”

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It’s down a rabbit-hole when you’re looking for authentic dishes and the rules that guard them, from Prosciutto di Parma with its “Protected Designation of Origin” (DOP) to a sauce from Bologna in food Mecca Emilia-Romagna, installed by Accademia Italiana della Cucina.

Ragù alla Bolognese is a meat-based sauce rather than a tomato-based sauce, but pasta pedants proscribe against anything other than tagliatelle, or another flat noodle; they will proclaim that it has to have pork and some wine and even a touch of milk; it must be a plate belly-cut of beef; it must feature unsmoked pancetta and be cooked in the oven.

Bolognese with a snowfall of grated Parm/andrewcoppolino.com.

When he and his family opened Ennio’s Pasta House on Lorraine Avenue in Kitchener in 1994, Ennio Renon had his own rules for the meat sauce, rules in effect today.

To read more about this rich meat sauce, visit Waterloo Chronicle.

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