A story of authentic flavors, such as the Tagliatelle with traditional meat sauce
IL BAGNOLO TRADITIONAL MEAT SAUCE
Ingredients for 6 people: 350 g shoulder of beef, coarse minced; 100 g fresh pork bacon; 50 g carrots; 50 g celery; 50 g white onion; 200 g tomato sauce or peeled tomatoes; ½ glass dry white wine; ½ glass fresh whole milk; broth; olive oil; butter; two bay leaves; salt and pepper.
To do: slightly fry in a heavy pan the fine chopped bacon. Add 50 g of oil and butter, the fine chopped vegetables and let them go on gently. Put the minced meat in the pan and stir fry until it changes its color. Add the wine and stir gently until it is completely evaporated. Put in the tomato sauce, the bay leaves, cover and simmer slowly for a couple of hours by adding, if necessary, some broth. Half an hour before the end, add the milk. Finally, season the meat sauce with salt and pepper.
The quality of meat of Il Bagnolo Farm
The garden vegetables
No forcing, no sophistication, only passion, hard work and a deep respect for the natural cycle of the seasons and the land. A good land, only fertilized with mature manure from cows of the farm. A generous land, which offers every year its delicious fruits: aubergines, zucchini, green beans, tomatoes, peppers, leeks, cucumbers, basil and fragrant herbs. Vegetables, particularly during the spring and summer seasons, have a very important role in the proposals of the restaurant, so they are used to prepare fresh entrées, sauces for pasta or tasty side dishes. In addition, with garden vegetables, the kitchen prepares also gift jars to take away prolonging the pleasure of the palate even at home. Vegetables are processed entirely by hand, with particular times and methods, keeping colors and scents, and they become delicious preserves. Without any thickening agent, antioxidant or chemical preservative, just with the addition of Garda extra virgin olive oil, sugar and white wine vinegar. Even so, Il Bagnolo Eco Lodge is an authentic farmhouse, truly environmentally sustainable.
Cooking and the grandmothers’ legacy…
It’s impossible to describe the aromas of casseroles of Elisabeth and Bice grandmothers, the consistency of meat in the mouth, the scent of long cooking recipes changing with each new ingredient. And it’s thanks to the grandmothers that, at the bottom, nowadays at Il Bagnolo Eco Lodge Restaurant you can taste, in example: homemade cold cuts, cured meat and sausages (salame, coppa, pancetta and bacon, usually accompanied with homemade pickles); the raw ham and the baked ham, from pigs bred at the farm, accompanied with the home mustard peaches; cheese (medium and long aging) produced with raw whole milk of farm cows; fresh pasta, homemade with farm eggs and accompanied by all the traditional farm meat sauces: the classic bolognese, the delicate veal sauce, the rabbit one, the special oxtail sauce and another specialty, the marinated-in-red-wine-beef sauce; the garden vegetables, as entrèes, sauces for pasta or side dishes; the soups, like the traditional 12-vegetable soup or the pasta & fagioli, the tuscan tomato soup or the classic stewed tripe; the farm meat main courses, such as the braised-in-olive-oil-beef or the long roasted shank of beef, the traditional English roastbeef or the special marinated carpaccio (with citrus, peppercorns, juniper and rosemary); and also the tagliata, the fillets and sirloin of beef, the steaks, the Fiorentina, the veal scallops, tartare … and to complete the meal, the mouth-watering cakes of grandma Elisabeth, from the white cake covered in chocolate to the hazelnut cake glazed with Grand Marnier, from the Linzertorte to chocolate & almonds cake or the ricotta one or the traditional, tender apple pie, with so many apples; at the end, the delicious ice cream made directly with the fresh farm milk.