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Bolognese Sauce - Ragù Bolognese Recipe (Official Version Registered in 1982)
Origin of Ragù Bolognese:
Although the modern version of Bolognese sauce, officially registered in 1982 by the Accademia Italiana della Cucina, is relatively recent, the earliest traces of meat and vegetable-based sauces, which prefigure ragù, can be found much earlier.
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The beginnings of meat in sauce:
- The base of ragù bolognese comes from meat-based sauces dating back to ancient times, long before the modern era. The Romans were already preparing sauces with meat, vegetables, and spices to accompany pasta dishes. These sauces were often spicy and complex, similar to those found today in dishes like ragù.
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The Middle Ages and the Renaissance:
- In the Middle Ages, in Italy, meat-based sauces were popular in noble kitchens. They were often prepared with game, beef, or pork, and vegetables, then enriched with wine and spices. Medieval culinary culture in the northern regions of Italy continued to evolve, incorporating influences from various Mediterranean cultures.
The Rise of Ragù Bolognese:
The modern version of ragù bolognese evolved over time, particularly from the 19th century onwards. One of the key moments in the history of Bolognese sauce is the meeting of French and Italian influences in the Emilia-Romagna region, especially due to connections with the Napoleonic royal court.
- 19th Century: Ground meat, which is now a key element of ragù, became popular in recipes of the time. The addition of mirepoix (a mix of carrots, celery, and onions), a French-origin method, also became part of ragù from this time.
- The Birth of the Modern Recipe: The recipe as it is known today was documented in the 19th century in Bologna. According to some stories, ragù bolognese was perfected during this century. A chef named Impresi is often credited with creating the modern version, which was influenced by both French and traditional Italian recipes, combining beef, pork, vegetables, wine, and milk into a thick, creamy sauce.
Bolognese Sauce - Ragù Bolognese Recipe (Official Version Registered in 1982)
Ragù Bolognese (often simply referred to as "ragù") is a traditional, iconic dish of Italian cuisine, and the official version registered in 1982 by the Accademia Italiana della Cucina at the Chamber of Commerce of Bologna is the authentic recipe for this famous meat stew.
Unlike other Italian dishes protected by culinary brotherhoods, such as Osso Buco or Pasta alla Norma, there is no official brotherhood for Bolognese sauce (or "ragù alla bolognese"). However, ragù alla bolognese is an emblematic dish of Bologna's cuisine and the Emilia-Romagna region in Italy.
Although there is no formal brotherhood for Bolognese sauce, there have been discussions and debates about the authentic recipe. In 1982, a group of Italian chefs and culinary experts formalized an official version of the Bolognese recipe during a meeting within the Accademia Italiana della Cucina. They registered the recipe with the Chamber of Commerce of Bologna to preserve the true recipe for ragù.
Traditional Ragù alla Bolognese Recipe (according to the Accademia Italiana della Cucina)
The most widely accepted recipe for ragù alla bolognese consists of ground meat (mainly beef and pork), vegetables (carrots, celery, and onion), wine, broth, and milk, but not large amounts of tomatoes, unlike other versions of Bolognese sauces found around the world. The recipe is rich and creamy due to the addition of milk and the absence of a dominant tomato base.
Ingredients (for 4 to 6 people)
- 300 g of lean ground beef (preferably high-quality beef, such as shin or brisket)
- 150 g of ground pork (you can use pork shoulder or pork belly)
- 50 g of butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup of dry red wine (approximately 100 ml)
- 200 ml of whole milk
- 400 g of peeled tomatoes (or tomato purée, depending on your preference)
- 1 pinch of grated nutmeg (optional)
- Salt and black pepper to taste
- Olive oil (for cooking)
- Meat broth (optional, to adjust the consistency of the ragù)
Preparation:
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Melt the butter:
In a large pan or pot, melt the butter with a little olive oil over medium heat. Add the onions, carrot, and celery, and sauté gently for about 10 minutes, until the vegetables are soft and lightly golden. This base, called "soffritto," is the essential element of ragù. -
Add the ground meats:
Add the ground beef and pork to the pot. Cook over medium heat, stirring regularly until the meat is well-browned and has lost its pink color. This is when the meat releases its flavors. -
Deglaze with wine:
Pour the dry red wine into the pan to deglaze the meat. Slightly increase the heat to evaporate the alcohol while stirring constantly. Let it simmer until the wine is almost completely evaporated. -
Add the milk:
Add the milk and allow it to absorb while continuing to stir. This step helps soften the acidity of the meat and gives the ragù its characteristic creamy texture. -
Add the tomatoes:
Stir in the peeled tomatoes (or tomato purée). Mix all the ingredients well. You can add a little meat broth if you prefer a more fluid sauce. Season with salt, pepper, and optionally a little grated nutmeg to add a touch of flavor. -
Simmer gently:
Reduce the heat to low and let the ragù simmer for 2 to 3 hours, stirring occasionally. The ragù should cook slowly over low heat to fully develop its flavors. If the sauce becomes too thick, you can add some meat broth or hot water to adjust its consistency. -
Final touch:
After 2 to 3 hours of cooking, the ragù is ready. It should be thick, rich, and flavorful. Adjust the seasoning if necessary.
To Serve:
Ragù Bolognese is traditionally served with fresh pasta such as tagliatelle or fettuccine. You can also use it to make lasagna alla bolognese. Sprinkle with grated Parmesan before serving for extra flavor.
Tips:
- The ragù is even better when prepared in advance. The flavors develop and meld even more after a few hours or even a day.
- Slow cooking is essential to achieve the characteristic texture and depth of flavor of the ragù.
- If you prefer a smoother texture, you can blend the ragù after cooking, but the traditional version should have a rustic consistency.
Historical Context:
Ragù Bolognese, as we know it today, is a dish that is part of the culinary heritage of Bologna, in Emilia-Romagna. It was developed in the late 19th century and perfected over time. The official version registered in 1982 was validated by the Accademia Italiana della Cucina to preserve the authentic recipe, which stands apart from the popular variations often served with spaghetti in many countries.
Ragù is a perfect example of the richness and depth of traditional Italian cuisine, based on simple yet precise techniques that highlight high-quality ingredients.
Cultural Significance:
Ragù alla Bolognese is a dish deeply rooted in the culture of Bologna and Italy in general. It is a classic of Italian cuisine often served with fresh pasta like tagliatelle, although in other parts of the world, it is commonly paired with pasta such as spaghetti. However, according to Bolognese tradition, tagliatelle is the best option to accompany this ragù.
Conclusion:
Although there is no official brotherhood for ragù alla bolognese, the dish benefits from protection of its culinary identity thanks to the Accademia Italiana della Cucina and its official recipe registration with the Chamber of Commerce of Bologna. Ragù is a symbol of Italian gastronomy, and the official recipe is a treasure of Bologna’s cuisine.
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Origin of Ragù Bolognese:
Although the modern version of Bolognese sauce, officially registered in 1982 by the Accademia Italiana della Cucina, is relatively recent, the earliest traces of meat and vegetable-based sauces, which prefigure ragù, can be found much earlier.
-
The beginnings of meat in sauce:
- The base of ragù bolognese comes from meat-based sauces dating back to ancient times, long before the modern era. The Romans were already preparing sauces with meat, vegetables, and spices to accompany pasta dishes. These sauces were often spicy and complex, similar to those found today in dishes like ragù.
-
The Middle Ages and the Renaissance:
- In the Middle Ages, in Italy, meat-based sauces were popular in noble kitchens. They were often prepared with game, beef, or pork, and vegetables, then enriched with wine and spices. Medieval culinary culture in the northern regions of Italy continued to evolve, incorporating influences from various Mediterranean cultures.
The Rise of Ragù Bolognese:
The modern version of ragù bolognese evolved over time, particularly from the 19th century onwards. One of the key moments in the history of Bolognese sauce is the meeting of French and Italian influences in the Emilia-Romagna region, especially due to connections with the Napoleonic royal court.
- 19th Century: Ground meat, which is now a key element of ragù, became popular in recipes of the time. The addition of mirepoix (a mix of carrots, celery, and onions), a French-origin method, also became part of ragù from this time.
- The Birth of the Modern Recipe: The recipe as it is known today was documented in the 19th century in Bologna. According to some stories, ragù bolognese was perfected during this century. A chef named Impresi is often credited with creating the modern version, which was influenced by both French and traditional Italian recipes, combining beef, pork, vegetables, wine, and milk into a thick, creamy sauce.