File:Tagliatelle_al_ragù_(image_modified).jpg · Wikimedia Commons · See Wikimedia Commons
In the Vinony graph
Vinony's link graph records 270 inbound references to bolognese sauce, and connects out to Frittula, list of Italian dishes and Italian.
Vinony files it under Cuisine of Emilia-Romagna, Culture in Bologna and Ground meat.
Vinony links it to 39 Wikipedia language editions.
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
Wikidata facts
Show 2 more facts
- Commons category
- Ragù bolognese
- native label
- Ragù bolognese
Sources (1)
via Wikidata · CC0
~6 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “bolognese sauce” article, available under the CC BY-SA 4.0 licence.