Ragù alla bolognese
A slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.
What makes it ragù alla bolognese
- Meat first; tomato only a supporting part.
- Milk to soften it.
- Hours of gentle simmering; served with tagliatelle.
Where it comes from
In 1982 the Accademia Italiana della Cucina lodged an official recipe with Bologna's chamber of commerce: beef, pancetta, soffritto, a little tomato, wine and milk. In Bologna it goes with fresh egg tagliatelle — spaghetti bolognese is a foreign invention.
Be the first here
Start your own ragù alla bologneseNo one here has made ragù alla bolognese yet. Start it as v1, and every version after is an experiment the next cook can learn from.
