On our tour Food & Wine: Northern Italy & the Italian Riviera, you’ll meet Federica. She’s the owner, chef, and mastermind behind Podere San Guiliano, an agriturismo just outside of Bologna that’s been her family’s farm for generations. Together with her grandmother, Federica opened the restaurant at Podere San Giuliano in 2002—and the rest is history.
Many of the meals she makes with travelers today come from her grandmother’s kitchen, and Federica loves sharing her family’s passion for Italian cuisine with visitors daily. “It’s wonderful to have the travelers come by because they are so curious… what they really prefer is to live the real experience—using their hands to craft pasta, tasting truly local food,” she said.
Federica has a tip to get started cooking. “Choose the best ingredients and know where they’re grown. Don’t spoil them by adding many sauces or spices!” So, ready to bring a few Italian family traditions home? Try her recipe below!
2 hours, 30 minutes
1/2 lb pancetta, cubed
2 yellow carrots, finely chopped
1 celery stalk, finely chopped
1/2 onion, finely chopped
Salt and pepper, to taste
2/3 lb beef
1 lb pork
17 oz tomato sauce
Half a glass of dry white wine
In a large ceramic or iron pot, sauté the pancetta over medium heat. Add the vegetables and season with salt and pepper. Sauté until the pancetta has lightly crisped and the vegetables have softened, about 10 to 15 minutes.
Turn the heat up to high, add in the beef and pork, and stir thoroughly—you should hear a sizzle. Pour in the wine and cook until it evaporates. Add in the tomato sauce with a few splashes of water. Turn the heat down to low and simmer for about 2 hours. Serve over tagliatelle or your choice of pasta.
Did you make Federica’s ragù at home? Share your success on Instagram with #goaheadtours.