The history of Ragù alla Bolognese begins with Pellegrino Artusi, a proto-ragù made with pork belly, veal, celery, carrot and onion. Artusi also suggested adding dried mushrooms, truffle, chicken livers and cream, but did not include tomato . This white ragù, rich and tasty, followed the Bolognese tradition. At the beginning of the twentieth century, the recipe underwent a transformation: the ragù was no longer used on macaroni but on tagliatelle (as already suggested by Artusi) and tomato was introduced. However, this version does not coincide with the one deposited in 1982 at the Chamber of Commerce of Bologna by the Italian Academy of Cuisine. On April 20, 2023, the Italian Academy of Cuisine filed a new version of the recipe for ragù alla bolognese , the result of in-depth research. 40 years after the version filed in 1982, improvements have been made that have also taken into account changes in eating habits. Clearly, like all long-standing recipes, ragù alla bolognese is made in different ways, both in families and in restaurants, often with only small variations. The registered recipe is intended to be a simple guide to preparing an excellent ragù, establishing some fixed points. It goes without saying that, as happens in all aspects that concern craftsmanship, it is the hand of the performer that makes the real difference.
Ingredients and preparation of the new recipe (for 6 people)
Ingredients
- 400g coarsely minced beef pulp
- 150g fresh pork belly
- half onion (60g)
- 1 carrot (60g)
- 1 celery stalk (60g)
- 1 glass of red or white wine
- 200g tomato puree
- 1 tablespoon double concentrated tomato paste
- 1 glass of whole milk (optional)
- meat or vegetable broth
- 3 tablespoons extra virgin olive oil
- salt and pepper
Preparation
The process involves cooking the bacon and chopped herbs, followed by adding the minced meat, wine and tomatoes. Cooking lasts about 2-3 hours, with the addition of hot broth as needed. Finally, you can add milk halfway through cooking and season with salt and pepper.
Among the permitted variations: mixed meats, rolled bacon and a nutmeg aroma. Not permitted: veal pulp, smoked bacon, only pork, garlic, rosemary, parsley, brandy and flour.
The notarial deed of the new recipe is now kept at Palazzo della Mercanzia, along with thirty-four other recipes from the Bolognese tradition, deposited since 1972. This update reflects the changes in ingredients, cooking methods and eating habits, while keeping intact the classic taste of the true Ragù alla Bolognese. Follow us and discover more about our culinary tradition and be inspired by the recipes that have made the history of Bolognese cuisine!