Ragù Bolognese

Bolognese Sauce

Bolognese ragú is certainly one of the best-known Italian sauces in the world. It is a pity that for most foreigners this classic sauce usually accompanies spaghetti, probably the sole type of pasta that the Bolognese would never match with their ragú sauce! The reasons for this rule are not known, but when it comes to food, the Bolognese have a right to be picky.

Origins of Ragù Bolognese

The gastronomical reputation of Bologna can be traced back to the Middle Ages, thanks to the wealthy nobility and the celebrated cooks hired by their courts. The Bolognese gastronomical tradition is also closely related to its historic university - the mixture of students and professors from all over Europe enriched the local cuisine and made Bologna Italy's culinary capital.

The meat sauce we know today as Ragù Bolognese probably has origins dating to the 16th century, which means that it originally did not contain any tomatoes. Ragù is a term of a French origin for a hearty, slow-simmered sauce, (ragôut, from ragoûter - to whet your appetite) generally made up of meat and vegetables, similar to what some would call a gravy.

After years of research, the Italian Academy of Cuisine and the Associated Brotherhood of the Tortellino filed an official recipe for "authentic" Ragù Bolognese which contains beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk .

Traditional Ingredients

Among the particularities of classic Ragù Bolognese, the most important one is the cut of beef used. Thin flank - a cut rich in both fat and flavor is traditionally used, however most today prefer a to use leaner cuts in their Ragù.

The Perfect Bolognese Sauce

Also Bolognese sauce traditionally uses pancetta, however some choose to use extra virgin olive oil instead of the fat from the pancetta. A small amount of milk is another ingredient that is traditional, but not used by everybody. Instead, tomato has been used more often in comparison to the original recipe, yet Bolognese Ragù is really not considered a tomato-based sauce.

These changes, which are surely frowned upon by the cuisine purist, must be taken as a kind of update into a more modern recipe. However even making it ligher in calories or fat, Bolognese ragú shouldn't be eaten every day. It is hearty and very filling comfort food, so it is better served for special dinners or family get togethers. Ragú can be used with all types of pasta, but the most traditional combination is with ribbon egg noodles. It is almost decadent combined with béchamel to create an excellent Lasagna.

Lasagna with Bolognese Sauce

Traditional Ragù Bolognese Recipe

Ingredients for 4 Servings:

•          Thin flank steak 300 gs
•          Pancetta or Bacon 150 gs
•          Carrot 50 gs
•          Celery 50 gs
•          Onion 50 gs
•          Tomato sauce 5 tblsp
•          Wine, white/red 1/2 glass
•         Whole milk 200 gs

Spaghetti Bolognese

Preparation

Mince the beef using a two handed chopping knife, cut pancetta into cubes and dice the vegetables. Add pancetta and vegetables to a saucepan over medium heat until cooked down a bit. Add the minced meat and break it apart and cook it until browned. Add the 1/2 glass of wine and the tomato sauce and let it simmer for about 2 hours, adding milk from time to time, and adding a pinch of salt and black pepper.