Grass-fed beef is the secret to the sauce. While some critics prefer the taste of “traditional” grain-finished beef (a tradition that did not begin until after WWII, incidentally), the fuller flavor of grass-fed beef is perfect for the rich Bolognese pictured above. We served it with Pappardelle pasta, rather than the traditional Tagliatelle and loved the smooth creamy ribbons that wrapped ’round the beef. (Both pastas are available at Flavors From Afar). Pair it with our favorite Cabarnet Sauvignon from Umbria, Chiorri, and the night is on!
Gary adapted his sauce from this Mario Batali recipe, substituting 1 pound of Rusty’s Grass-Fed beef for the 1 pound of veal that Mario calls for. Next time we’ll try Rusty’s Italian Sausage, also made with grass-fed beef, for a twist. If you would like to try some of Rusty’s ground beef or sausage, give us a call; we’ve got some on hand!