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Bolognese sauce, aka ragù alla bolognese, is a meat-based sauce to serve with pasta that was created in the late 18th century in the province of Bologna. In 1891, Pellegrino Artusi first published a recipe called “Maccheroni alla bolognese", a richer version of what we eat today. The most traditional version uses fresh tagliatelle, long, flat ribbons of egg pasta that are similar to fettuccine. Bolognese sauce can also be used with fettuccine, pappardelle or short pasta like rigatoni and penne.

It’s very hard to find a restaurant that serves the traditional version: ingredients include only a soffritto of onions, celery, carrots, and unsmoked pancetta; ground beef (thin skirt); dry wine, milk, broth, a small amount of tomato purée or tomato concentrate; salt and pepper. Anything else is not “bolognese”, just ragù. If you wish to prepare it yourself, follow these steps: the little cubes of pancetta are slowly melted in a saucepan; the vegetables, well chopped, are then added and everything is left to stew at a low heat until cooked.

Next the ground beef is added and is stirred constantly until it sputters.

Then the wine, the tomato, and a little broth are added and the sauce is left to simmer for two hours, adding (little by little) milk and adjusting with salt and black pepper.

The dish is often topped with a sprinkling of grated Parmigiano cheese. Enjoy!




Tagliatelle al ragù alla Bolognese

Date 23 April 2006
Source Own work
Author Ivan Vighetto