Ragù alla Bolognese (Bolognese Sauce)

When I was young, pasta came with one of two sauces: tomato or meat. Now, I can appreciate that there’s a lot more to “meat sauce” than I used to think there was, and anybody who has ever tried to pursue that perfect Bolognese sauce knows just what I mean. For instance, despite its appearance, tomato should not be a huge part of the sauce–a variety of meats, slowly braised and simmered, is the true star, giving this sauce a full body and an incredible complexity. Of course, no matter how you make it, it won’t be hard to find somebody else who does it completely differently. Ragù alla Bolognese is one of those personal, family tradition kind of sauces that has as many recipes as there are people on the planet at any given moment.

I was inspired by the insights into the history and approaches to this sauce, and couldn’t resist throwing my hat… click to read more…

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