Who would have thought? Even for traditional Italian dishes, there are official, recorded recipes. It would seem for good Italian cooking we really can go right back to the source. For example, a Bolognese is called Ragù alla Bolognese, and the official recipe for it was just revised and rewritten in the last couple of years. This task is traditionally the responsibility of the Accademia Italiana della Cucina. We have found the updated version for you and written it down.
The Official Recipe for Ragù alla Bolognese
The first defined version of a Ragù alla Bolognese was written on October 17, 1982. In this recipe, the beef diaphragm, also called Cartella, was an essential ingredient. However, since this ingredient is no longer so easy to come by, the official recipe was adjusted on April 20, 2023, and stored at the Chamber of Commerce in Bologna.
Given how conservatie these insititution can be with recipes, there have been a few interesting adjustments and allowances. The official recipe now allows for an alternative beef-pork mixture, preferably from the loin or hock, and used in a ratio of 60:40, if possible. Additionally, the recipe also notes that other ingredients such as nutmeg, dried porcini mushrooms, blanched peas, or chicken giblets may be added in, if the chef so desires!
On the other hand, this recipe explicitly prohibits veal or the sole use of pork. Those who want to stick to the original recipe should also avoid garlic, rosemary, and other herbs and spices. Also, interestingly enough: A traditional Ragù alla Bolognese is not eaten with spaghetti, as it is here, but is cooked with tagliatelle or used as a sauce for lasagna. Now that you’re informed on the world and rules, let’s get started!
If you love Italian cuisine, you’ll surely also adore dishes such as baked ziti, zucchini cannelloni in tomato sauce, and Mediterranean macaroni casserole.
Ragù alla Bolognese
Ingredients
- 1 (6. oz.) package pancetta
- extra virgin olive oil
- ½ yellow onion
- 1 carrot
- 1 stalk celery
- ¾ lb ground beef
- 1 cup red or white wine
- ½ (14 oz.) can crushed tomatoes
- 1 tbsp tomato paste
- 1 cup vegetable or beef broth fresh or as broth cubes
- 1 cup whole milk optional
- salt & pepper
Instructions
- Start by dicing the pancetta. Add 3 tbsp of olive oil to a pan or pot and fry the pancetta until crispy.
- Meanwhile, clean, peel, or wash the vegetables and cut them into small pieces. Add them to the pan or pot and sauté for a few minutes. Make sure that the onion pieces do not brown.
- Brown the ground beef in a separate pan for about 10 minutes, breaking it up as it cooks. Then add it to the other ingredients, pour in the wine, and let it reduce. Now, add the crushed tomatoes and tomato paste. Stir well and then pour in the broth or alternatively water. Bring everything to a boil and let it simmer gently with the lid closed for 2 hours.
- Optionally, after an hour, add the milk and let it reduce completely. Finally, season with salt and pepper. Enjoy!