Italian cuisine, typical of the city of Bologna. Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including mezzetta basil pesto, sautéing and braising.
Italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. The origins of the Bolognese ragù are related to those of the French ragoût, 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 comes from late 18th century 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. Since Artusi recorded and subsequently published his recipe for Maccheroni alla bolognese, what is now ragù alla bolognese has evolved with the cuisine of the region.
Most notable is the preferred choice of pasta, which today is widely recognized as fresh tagliatelle. Nowadays, there are many variations of the recipe even among native Italian chefs, and the repertoire has been further broadened by some American chefs known for their expertise in Italian cuisine. Ragù alla bolognese is a complex sauce which involves various cooking techniques, including sweating, sautéing and braising. As such, it lends itself well to interpretation and adaptation by professional chefs and home cooks alike. The numerous variations among recipes for ragù alla bolognese have led many to search for the definitive, authentic recipe.
Some have suggested the recipe registered by the Accademia Italiana della Cucina in 1982 as the “most authentic”. However, this would be inconsistent with the academy’s own beliefs and statements about remaining faithful to tradition in documenting and preserving Italy’s culinary heritage. The many variations tend to be based on a common theme. For instance, garlic is absent from all of the recipes mentioned above, as are herbs other than the parsimonious use of bay leaves by some. Seasoning is limited to salt, pepper and the occasional pinch of nutmeg.