Strozzapreti and cooked. Finally, milk was added to the

Strozzapreti alla Bolognese is a pasta dish made with fresh Strozzapreti pasta and Bolognese, a meat sauce originating from Bologna. The recipe for Bolognese dates back to the late 18th century, and was described in the 1891 cookbook written by Pellegrino Artusi. Originally, Bolognese was made with minced lean veal and vegetables, like carrots and onions, browned in butter. Then this was added to broth and cooked. Finally, milk was added to the sauce and this was served over medium-sized pasta with parmigiano. Modern recipes for Bolognese sauce replace veal with beef and pancetta, and milk, wine, and tomatoes are added. There is not one truly authentic or correct recipe for Bolognese, but the same base ingredients are used. Vegetables grown at home or locally are used, as well as meat from local farms. This sauce is unique because it has a long history. While it has been adapted to use more widely available ingredients in the modern world, it still holds onto these deep traditions and preparation techniques. Preparation of Bolognese is a complex and time consuming job, resulting in a delicious sauce which brings great pride to those from Bologna. Spaghetti Bolognese is an extremely popular dish, everywhere besides Italy. Typically, due to globalization, Bolognese is made with ground beef, tomato sauce, and some spices and is served over cooked spaghetti. This serves as a quick meal, with few ingredients required, which is why Spaghetti Bolognese has become so popular. However, this would never be eaten by an Italian. Authentic Bolognese sauce must have vegetables in it, and has more meat than tomatoes. The sauce that people outside of Italy believe is Bolognese, resembles Neapolitan ragù much more than real Bolognese. Additionally, Italian Bolognese is always served with a wider pasta, and never with spaghetti. Bolognese is usually served with tagliatelle, but can also be served with pappardelle, fettuccine, or strozzapreti. Dried pasta, like spaghetti, must be dried where there is a significant amount of sun and wind, which is not typical of Bologna. Bologna used to be surrounded by farms, which resulted in many egg-based pastas. Strozzapreti and other pastas served with Bolognese are typically fresh and made with egg, because of these geographical influences. Bologna has strongly resisted the globalization of their food, despite the great popularity of Spaghetti Bolognese, making it nearly impossible to find Bolognese sauce served with spaghetti, despite the requests of tourists. Growing up in Arizona, I often eat food that can be described as “Mexican American”. While the foods that I eat are not traditional Mexican foods, there is a strong influence from Mexican cuisine on the ingredients, preparation style, and spices used. I grew up eating foods like tamales, tacos, and burritos for dinner. One specific food product that I often eat is El Pato, a spicy tomato sauce made in Mexico. I typically cook meats and vegetables in this sauce for quick meals. I believe that it is very important to sustain regional identities through cooking practices, because it maintains the history and traditions of the region. There is great value in cooking and sharing a meal that had been prepared the same way for your parents, and your grandparents, and so on. These traditions keep families together and allow for reflection on the past. However, it is important that keeping traditions does not interfere with innovation. Italian food was created out of necessity and the influences of other cultures, and adhering too closely to tradition could suppress the change that comes with real Italian food.