Ragu’ alla bolognese is probably one of Italy’s most famous pasta sauces – traditionally from the region of Emilia Romagna, it is made with ground meat and a tomato based sauce. Ragu’ alla bolognese actually has its own “official recipe”, stored with the Italian Chamber of Commerce since October 17, 1982.
The original recipe is made with a fatty cut of meat, which is then ground by the butcher – nowadays most people use already ground lean meat and substitute sausage for the bacon, but I’m sure there are plenty of nonne in Italy still keeping up the tradition. I make my ragu’ with a mixture of beef and pork mince, but full beef is also fine.
Ragu’ alla bolognese is commonly served with freshly made egg-tagliatelle whereas ragus made with larger cuts and chunkier pieces of meat are served with pappardelle. I used Pasta Garofalo‘s pappardelle for my ragu’ – the thick type.
Fundamental to making a ragu’ is the timing – it is NOT a “quick and easy mid-week meal” – it takes time, so make sure you set aside at least 6 hours (for both prep and cook). The slow cooking gives it its melt in the mouth texture and taste. Patience is key.
Click HERE for my recipe for ragu’ alla bolognese.
Disclaimer: This post is sponsored by Pasta Garofalo, however all opinions are my own.