Dish

Ragù alla Bolognese

Bolognese Ragù

Ragù alla Bolognese is a rich and flavorful meat sauce that is perfect for pasta dishes. The sauce is made by browning ground beef and pancetta in a large pot, then adding onions, carrots, and celery. Once the vegetables are soft, canned tomatoes and red wine are added to the pot. The sauce is then simmered for several hours until it is thick and flavorful. The finished sauce is traditionally served with tagliatelle pasta, but can also be used with other pasta shapes or as a topping for polenta or mashed potatoes.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù alla Bolognese originated in Bologna, Italy in the 18th century. It was originally made with veal, but over time beef became the more common meat used in the sauce. The sauce is now a staple of Italian cuisine and is enjoyed all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ragù alla Bolognese, with some recipes calling for the addition of milk or cream to the sauce. Some recipes also call for the use of different meats, such as pork or veal. Vegetarian versions of the sauce can also be made using mushrooms or lentils in place of the meat.