This is it!  The “official” sauce from Bologna.  Buon appetito! 400 grams fresh pasta dough made with 4 eggs (never use spaghetti) 300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do. 150 grams unsmoked pancetta, minced very finely 50 grams […]