Bolognese sauce, also known as “ragù alla bolognese” in Italian, is a meat-based sauce that originated in the city of Bologna, in northern Italy. The sauce is traditionally served with tagliatelle pasta, but it can also be used in lasagna or with other pasta dishes. In Bologna there are also small coffee shops and bar that serve gourmet sandwiches with a reduced Bolognese sauce.
The origins of Bolognese sauce can be traced back to the 18th century, when it was originally made with a mix of beef and pork, along with vegetables such as onions, carrots, and celery. The sauce was then simmered for hours with wine and tomatoes, resulting in a rich and flavorful sauce.
Over time, the recipe for Bolognese sauce evolved and became more refined. In 1982, the Accademia Italiana della Cucina (Italian Academy of Cuisine) officially registered the recipe for Bolognese sauce, specifying the exact ingredients and cooking method.
While Bolognese sauce has become a popular dish around the world, it is still highly regarded in Italy and is considered a staple of traditional Italian cuisine.
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