Key facts
- Alternative names
- Ragù alla bolognese or ragù bolognese ( Italian ) , ragó ( Emilian )
- Type
- Ragù
- Place of origin
- Italy
- Region or state
- Bologna , Emilia-Romagna
- Main ingredients
- Ground meat ( beef or veal , pork ) or pancetta , soffritto ( celery , carrot , onion ), tomato paste , wine , milk
via Wikipedia infobox
Article
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese (in Bologna simply ragù; Bolognese dialect: ragó), is the main variety of ragù in Italian cuisine, typical of 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.