When my grandmother was preparing the dish every Sunday in Italy, no one in the family was late for lunch! I can still remember the aroma of the ragu that was cooking all morning. In my house we strictly respected the Bolognese tradition in the making of this dish, but during the years she adapted the recipe to her taste. The recipe below if for the traditional Ragù alla Bolognese.
There are many different recipes for ragu, but the people of Bologna take it very seriously and have formed groups of chefs from the Accademia Italiana della Cucina to make sure that the original Bolognese recipe stays authentic and true the tradition.
There are strict rules, that many restaurants in the US don’t follow, like ragu is never accompanied with spaghetti.
The rich dish is also must be made with egg pasta, better if fresh pasta, and the pasta must be tossed with the ragu, not just ladled over the pasta.
Very strict, but these rules can not be broken to be called authentic Ragu alla Bolognese. I made it the traditional way and I hope you do too, and you can enjoy this authentic Bolognese dish and share it with your friends and family!
Traditional Authentic Ragù Bolognese
The master of the Italian sauce recipes. Bolognese sauce is one of my favorite, actually my favorite.