Ragout alla Bolognese

Ragout alla Bolognese

Today my nephew was visiting us here in Berlin to stay the night because of an job related issue. So like every good uncle would do, I cooked Ragu alla Bolognese for him (and grandma) from scratch.

Ragu alla Bolognese or also known simply as Bolognese-sauce is a dish with many misconceptions in the normal population. I myself as a kid thought it was simply a tomatoe sauce with minced meat in it. But in truth it is a meat sauce with alot of vegetables(see pic 2) in it which gets cooked with the help of wine, some milk or cream and broth/stock. Tomatoe products are a more modern addition to the recipe which is older than tomatoes in Europe.


Another famous Bolognese point is: You don’t eat the Ragu with Spaghetti. Of course it is not impossible to enjoy it with Spaghetti as most parts of the world besides Italy do. But from an italian point of view this is a sin. As the delicious sauce can’t stay on the thin pasta most of the time. Tagliatelle, Penne, Rigatoni are a much better fit for a heavy Ragu

To be honest of course the Ragu I cooked today also isn’t a traditional one, as I might some changes to try them out. First some of the minced meat I used are leftovers from the stuffing from the roulades from the other day. Then I used a dry white wine and chicken stock for the sauce, where traditionally you would use red wine and beef broth.

Tagliatelle alla Bolognese

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