The Ragù alla Bolognese recipe from the Accademia Italiana Della Cucina calls for 150g fresh pork pancetta to 400g minced beef. This sounds like a LOT of salt. Am I misunderstanding the ingredient?
Does "fresh pancetta" mean something different in Italy?
- Thread starter Arterion
- Start date
I was more thinking from a flavour perspective, would the finished product not be super salty if I was using, say, the diced pancetta which you get in UK supermarkets? Hence why I was wondering if they're talking about a different product to what I think.
Hi again, folks. Huge thanks for all the useful replies. In addition to you wonderful lot, I am assured by an Italian that the recipe is calling for straight up pork belly. As I'm already using pork mince I probably don't need that as well, so I'm going to put a small amount of the diced/cured pancetta to add some salt to my taste and call it a day.