Spaghetti alla Bolognese, a dish loved and recognized worldwide, stands as a symbol of Italian cuisine. This recipe, which combines a rich meat and tomato sauce with spaghetti, is perfect for any occasion, from family dinners to lunches with friends. However, despite its global fame, it's important to note that spaghetti bolognese is not a traditional dish in Bologna itself, where tagliatelle with meat sauce is preferred.
The Origins of Ragù
The recipe for ragù has ancient origins and is believed to have originated in Emilia-Romagna, although the current version has evolved over time. Il ragù alla bolognese è uno dei sughi più amati della cucina italiana e tra i più conosciuti del mondo, è originario dell'Emilia ma ormai è utilizzatissimo in tutta Italia. The dish has traversed centuries, passed down through generations, with each family holding its own secret to crafting the perfect ragù.
Spaghetti alla Bolognese Recipe
Here's a recipe that blends tradition with ease, perfect for bringing the authentic taste of Italian cuisine to your table.
Ingredients
- 300g minced beef (cartella, pancia, fesone di spalla or fusello)
- 150g pancetta
- 50g carrot
- 50g celery
- 50g onion
- 300g tomato puree or peeled tomatoes
- ½ glass of red wine
- 1 glass of whole milk
- Broth as needed
- Olive oil or butter
- Salt and pepper to taste
- ½ glass of liquid cream (optional)
- Grated Grana Padano DOP
Instructions
- Prepare the sauté: Finely chop the onion, carrot, and celery. Heat the oil in a saucepan and sauté the vegetables over medium heat until softened, ensuring the onion doesn't burn. In a separate pan, brown the pancetta, cut into small cubes, until it releases its fat, stirring frequently to prevent burning.
- Add the meat: Add the minced meat to the sautéed vegetables and brown for a few minutes, stirring occasionally for even cooking.
- Deglaze with wine: Pour in the red wine and let it evaporate completely.
- Add the tomato and seasoning: Add the tomato puree or peeled tomatoes, salt, and pepper.
- Simmer: Cover and cook over a low heat for about 2 hours, stirring occasionally. Add broth as needed to maintain moisture. Towards the end, add the milk to reduce the acidity of the tomato.
- Cook the spaghetti: Bring plenty of salted water to a boil and cook the spaghetti al dente according to the instructions on the package.
- Put the dish together: Drain the spaghetti and season with the Bolognese sauce.
- Serve: Serve with a generous sprinkling of grated Grana Padano DOP.
Variations and Allowed/Not Allowed Ingredients
Le varianti ammesse al ragù di carne alla bolognese includono diverse combinazioni di ingredienti. È possibile utilizzare carni miste, preferibilmente composte da circa il 60% di manzo e il 40% di maiale, scegliendo tagli come il lombo o il capocollo. In alternativa, si possono scegliere carni tritate al coltello per un risultato più rustico e saporito. La pancetta può essere sostituita con pancetta di maiale stesa o arrotolata, anziché quella fresca.
Le varianti non ammesse riguardano alcune scelte di ingredienti che non rispettano la tradizione della ricetta. Non è consentito utilizzare polpa di vitello né pancetta affumicata. Anche l’uso esclusivo di carne di maiale è da evitare, così come l’aggiunta di aglio, rosmarino, prezzemolo o altri aromi e spezie che altererebbero il sapore autentico.
Leggi anche: Sapori Mediterranei in un piatto di pasta
The allowed variations to the Bolognese meat sauce include different ingredient combinations. You can use mixed meats, preferably composed of about 60% beef and 40% pork, choosing cuts such as loin or capocollo. Alternatively, you can choose knife-ground meats for a more rustic and flavorful result. Bacon can be replaced with stretched or rolled pork belly, rather than fresh.
The unallowed variations concern some ingredient choices that do not respect the tradition of the recipe. It is not allowed to use veal pulp or smoked bacon. Also, the exclusive use of pork is to be avoided, as well as the addition of garlic, rosemary, parsley or other aromas and spices that would alter the authentic flavor.
Enhancing the Ragù
Il ragù alla bolognese può essere arricchito con alcuni ingredienti che ne esaltano il gusto e la consistenza. Ad esempio, si possono aggiungere fegatini, cuori e durelli di pollo per un sapore più intenso. Anche la salsiccia di maiale, spellata e sbriciolata, è un’ottima scelta per dare maggiore ricchezza al piatto.
Bolognese ragù can be enriched with some ingredients that enhance its taste and texture. For example, you can add chicken livers, hearts and gizzards for a more intense flavor. Even pork sausage, peeled and crumbled, is a great choice to give more richness to the dish.
The Official Recipe
La ricetta ufficiale del ragù alla bolognese è stata ufficialmente registrata dalla delegazione regionale dell'Accademia Italiana della Cucina presso la Camera di Commercio di Bologna. The official recipe of ragù alla bolognese has been officially registered by the regional delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce. However, the Academy itself has presented an updated version that allows the use of bovine meat cuts other than the folder (the muscular part of the diaphragm), such as belly, shoulder fesone and spindle. In addition, you can replace the 5 tablespoons of tomato sauce or the 20g of triple concentrate with tomato puree or peeled tomatoes. The method of preparation, however, remains unchanged: it begins with an initial browning of bacon, vegetables and meat, followed by a slow and long cooking.
Leggi anche: Frittata Napoletana di Spaghetti
The Deposited Recipe
This is the ragù recipe deposited on October 17, 1982, by the Bolognese delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.
- 300 g of coarsely ground beef pulp (folder or belly or shoulder fesone or spindle)
- 150 g of pork belly
- 50 g of yellow carrot
- 50 g of celery coast
- 50 g of onion
- 300 g of tomato puree or peeled tomatoes
- ½ glass of red wine
- 1 glass of whole milk
- Little broth
- Olive oil or butter
- Salt
- Pepper
- ½ glass of liquid cream (optional)
Preparation
Sciogliere, in un tegame di terracotta o di alluminio spesso, di circa 20 centimetri di diametro, la pancetta tagliata prima a dadini e poi tritata fine con la mezzaluna. Unire tre cucchiai d’olio o cinquanta grammi di burro e gli odori tritati fini e far appassire dolcemente. Unire la carne macinata e mescolare bene con un mestolo facendola rosolare finché non “sfrigola”. Bagnare con il vino e mescolare delicatamente sino a quando non sarà completamente evaporato. Unire la passata o i pelati, coprire e far sobbollire lentamente per circa due ore aggiungendo, quando occorre, del brodo; verso la fine unire il latte per smorzare l’acidità del pomodoro. Aggiustare di sale e di pepe. Quando il ragù è pronto, secondo l’uso bolognese, si usa aggiungere la panna se si tratta di condire paste secche. Per le tagliatelle il suo uso è da escludere.
Melt, in a terracotta or thick aluminum pan, about 20 centimeters in diameter, the bacon cut first into cubes and then finely chopped with the mezzaluna. Add three tablespoons of oil or fifty grams of butter and the finely chopped aromas and let it wither gently. Add the minced meat and mix well with a ladle, browning it until it "sizzles". Wet with the wine and mix gently until it has completely evaporated. Add the puree or peeled tomatoes, cover and simmer slowly for about two hours, adding broth when needed; towards the end add the milk to reduce the acidity of the tomato. Adjust salt and pepper. When the ragù is ready, according to Bolognese use, cream is added if it is to season dry pasta. For tagliatelle its use is to be excluded.
Cooking Time
Quanto deve cuocere il ragù alla bolognese? Il ragù prevede una lunga cottura: secondo la ricetta depositata la cottura dev'essere di circa 2 ore/ 2 ore e mezza, a fuoco lento. Questo permette alla carne di diventare morbida e al sugo di raggiungere la consistenza perfetta per essere utilizzato come condimento di pasta o lasagne.
How long should Bolognese ragù cook? The ragù requires a long cooking time: according to the deposited recipe, the cooking must be about 2 hours / 2 and a half hours, over low heat. This allows the meat to become soft and the sauce to reach the perfect consistency to be used as a dressing for pasta or lasagna.
Leggi anche: Ingredienti Spaghetti San Giuannid
Milk or No Milk?
Nel ragù alla bolognese ci va il latte sì o no? Da Pellegrino Artusi all'Accademia Italiana della Cucina, volete sapere se davvero nel ragù alla bolognese ci va il latte? Leggete il nostro articolo Nel ragù ci va il latte? Ecco cosa dice la vera ricetta.
Is there milk in Bolognese ragù yes or no? From Pellegrino Artusi to the Italian Academy of Cuisine, do you want to know if there really is milk in Bolognese ragù? Read our article Is there milk in ragù? Here's what the real recipe says.
Serving and Pairing
- Pasta: While spaghetti alla Bolognese is popular worldwide, in Bologna, ragù is traditionally served with tagliatelle. Other pasta options include lasagna, cannelloni, or crepes.
- Wine: A good glass of red wine, such as Sangiovese, enhances the flavor of the ragù and perfectly accompanies the dish.
A Global Dish with a Local Soul
The rise of spaghetti Bolognese as a global phenomenon is an interesting case study in culinary adaptation. In 1923, “Spaghetti Bolognese” were already on the menu of Hotel Commodore in New York, while in 1927 they were included in a cookbook by chef Wiman in a version without tomato, similar (more or less) to the recipe proposed by Pellegrino Artusi. The definitive title of global plate took place in the early Sixties when the American company Heinz decided to market canned Spaghetti Bolognese, bringing them into homes worldwide.
Despite the dish's international fame, many Bolognese chefs and restaurants prefer to emphasize the traditional pairing of ragù with tagliatelle. Some establishments even sport t-shirts with the #notspaghettibolognese print to educate tourists about the authentic Bolognese culinary experience.
Storing Leftovers
Il ragù alla bolognese si può conservare in frigorifero, in un recipiente di vetro ben coperto con pellicola, per 2-3 giorni al massimo.
Bolognese ragù can be stored in the refrigerator, in a glass container well covered with film, for 2-3 days maximum.
Nutritional Information
A plate of spaghetti Bolognese has about 500-600 calories, depending on the portions of seasoning and cheese used.