Recipe for Maccheroni alla Bolognese by Pellegrino Artusi, who played a fundamental role in the codification of ragù as we know it today, particularly in Emilia-Romagna.

Ingredients:

• 500 g maccheroni (or "denti di cavallo," a slightly curved type of pasta, or any other wide pasta)
• 300 g veal (or minced veal)
• 100 g pancetta or lard
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 glass of dry white wine
• 500 ml beef broth
• 1 tablespoon tomato paste
• Salt and pepper
• Grated cheese (pecorino or parmesan, to taste)

Preparation:

1. Prepare the ragù base:
   In a large pan or pot, sauté the pancetta or lard cut into small pieces in a bit of oil or butter, until golden and the fat has melted.

2. Sauté the vegetables:
   Add the finely chopped onion, carrot, and celery. Cook them gently until tender and slightly golden.

3. Add the meat:
   Add the minced veal (or cut into small pieces) and brown it over medium heat. Make sure the meat is cooked through and lightly browned.

4. Deglaze:
   Pour in the white wine and let it reduce, scraping the fond from the bottom of the pan to add flavor.

5. Add broth and tomatoes:
   Add the warm beef broth and the tomato paste. Season with salt and pepper to taste. Cover and let it simmer for about 1 hour, checking that the sauce doesn’t become too thick. If necessary, add a bit more broth.

6. Cook the maccheroni:
   While the ragù is simmering, cook the maccheroni in a large pot of salted water until al dente. Drain, reserving some cooking water.

7. Assemble and serve:
   Mix the maccheroni with some of the sauce, then serve on plates. Generously sprinkle with grated cheese. According to Artusi, the ragù should only be a moderate accompaniment, with cheese being the main seasoning for the dish.

Notes:

• This recipe marks an important milestone in the history of ragù, as Artusi standardized the dish and made maccheroni alla bolognese an iconic dish in Italian cuisine.
• The ragù is a moderate accompaniment in this recipe, unlike today when it is often the main component of the dish.
• The maccheroni at the time were long and curved, resembling "denti di cavallo" (horse teeth), but you can use bucatini or even penne.