Sauce Bolognese
Includes Bolognese and diced Roast beef and cheese.
Bolognese sauce, known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in Bologna, ragó in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna.
Ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing, and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, and different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. Ragù alla bolognese is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Outside Italy, the phrase “Bolognese sauce” is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian ragù alla bolognese, being more similar in fact to ragù alla napoletana from the tomato-rich south of the country. Although in Italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, such as tagliatelle),in Anglophone countries, “spaghetti bolognese” has become a popular dish.
History
The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in the 18th century.
The earliest documented recipe for a ragù served with pasta dates back to the end of the 18th century in Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal Barnaba Chiaramonti, later Pope Pius VII.
History
The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in the 18th century.
The earliest documented recipe for a ragù served with pasta dates back to the end of the 18th century in Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal Barnaba Chiaramonti, later Pope Pius VII
In 1891, Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook. Artusi’s recipe, which he called maccheroni alla bolognese, is thought to derive from the mid-19th century, when he spent considerable time in Bologna (maccheroni being a generic term for pasta, both dried and fresh The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. No tomatoes were included. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta (“horse teeth”) made from durum wheat. The pasta was to be made fresh, cooked until it was al dente, and then flavored with the sauce and Parmesan cheese
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