In Bologna ragù goes with tagliatelle, never spaghetti.
History
Ragù alla bolognese was recorded in 1891 by Pellegrino Artusi. In 1982 the Bologna Chamber of Commerce deposited an official recipe. It is served with tagliatelle, never spaghetti.
Why it exists
Slow-cooked meat sauce with milk is a Sunday family meal and the pride of Emilia-Romagna.
Ingredients
- Beef mince
- Pancetta
- Onion
- Carrot
- Celery
- Tomato paste
- White wine
- Milk
- Tagliatelle
How it's made
- Cook soffritto of onion, carrot and celery with pancetta
- Brown the beef
- Add wine and let it evaporate
- Add tomato and milk
- Simmer 2-3 hours
- Toss with fresh tagliatelle
how to eat it
Serve & eat
With Parmigiano.
Ratings & notes
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