You call it Bolognese, we call it ragù: all you need to know about one of the most famous Italian sauces
It’s one of the most famous Italian recipes all over the world, which also makes it the most wrongly imitated: we are talking about the Ragù alla Bolognese (or Bolognaise, as you probably know it).
The famous Italian recipe that we all know and love in as a pasta sauce finds its origins in a medieval french specialty, initially thought of like a hearty second course. It was in fact called ragout, a french term used in the past to define stews of meat and vegetables cooked over low heat for a long time. It could be either a rich or poor dish depending on which meat was used for its preparation but no tomato sauce was originally involved, and the idea of it as a pasta sauce was pretty far.
In 1891 Pellegrino Artusi suggested a new revisitation of the recipe, calling it Maccheroni alla bolognese and using almost all the ingredients also part of today’s preparation: sautée pork belly, vail meat, carrots, celery, onions, and bone broth. This method didn’t contemplate the tomato sauce but all the right flavours were already in place.
This is probably the most misused and mistreated of the Italian specialities abroad. The first voice of every fake Italian restaurant menu. “Would you like some Spaghetti bolognese?”. Well no, but thank you. Because it is tagliatelle or lasagna its perfect partner: so hand roll egg pasta!
In 1982 the original Ragù recipe was then registered at the Bologna Chamber of Commerce by the Bologna Delegation of the Accademia Italiana della Cucina.
And here it is:
The recipe of ragù Bolognese
- 300grams minced beef-150gr minced pork (I use a couple of pork sausage)
- 50gr butter
- 50gr celery
- 50gr white onions
- 50gr carrot
- 450gr tomato puree
- 1 glass white wine
- 1 glass milk (full fat milk, very important because it removes tomato sauce acidity)
- olive oil, salt, nutmeg
Cut in small small pieces carrot, celery and onion, and put it in
the pot with olive oil. Turn on the fire (small fire) and cook it
for 8/10 minutes.
Now with medium fire intensity: Add the mixed meat all together and cook for 10/15 minutes till the meat became brown and cooked.
Add the wine, mix it and wait other 10 minutes.
Then add the tomato sauce, salt and nutmeg, close the pot
and wait for one hour (sometimes you have to mix and check).
Then add the milk and wait for another hour/hour and a half.
Try the flavor, if you like more salt!
And here it is your ragù!!!!
That is enough for 10 people, sometimes I do double grams
ingredient to make more and freez it!