Dish

Ragù alla Romagnola

Romagna-style Ragù

Ragù alla Romagnola is a hearty and flavorful meat sauce that is perfect for pasta dishes. The sauce is made by browning ground beef and pork in a large pot, then adding tomato sauce, onions, garlic, and a variety of herbs and spices. The sauce is simmered for several hours to allow the flavors to meld together, resulting in a rich and savory sauce that is perfect for pasta dishes. Ragù alla Romagnola is typically served over pasta, such as spaghetti or rigatoni, and is often topped with grated Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù alla Romagnola has been a staple of Romagnan cuisine for centuries. The sauce is believed to have originated in the city of Ravenna, and has since spread throughout the region. Ragù alla Romagnola is typically made with a combination of beef and pork, although some variations may include other meats such as veal or lamb. The sauce is often served during special occasions, such as weddings or holidays.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ragù alla Romagnola, with each family having their own unique recipe. Some variations may include additional vegetables, such as carrots or celery, while others may use different herbs and spices. Some recipes may also call for the addition of red wine or beef broth to the sauce.

Presentation and garnishing

Ragù alla Romagnola is typically served over pasta, such as spaghetti or rigatoni. The sauce should be thick and hearty, with chunks of meat and vegetables throughout. Garnish with grated Parmesan cheese and fresh herbs, such as basil or parsley.

Tips & Tricks

To make the sauce even more flavorful, try adding a splash of red wine or beef broth to the pot while simmering. This will help to deepen the flavors and create a richer sauce.