As someone who has been on a journey to cook amazing Bolognaise for a while, I've seen a lot of variants. Inspired by this thread I had another root around the web and was surprised that the City Of Bologna actually updated their official recipe from the one published in 1982 about two years ago and they lodged a notarised deed at the Bologna Chamber Of Commerce in April 2023! That's how serious they are about this business!
Here it is: DEPOSITATA LA RINNOVATA RICETTA DEL VERO RAGU' ALLA BOLOGNESE | Camera di Commercio di Bologna
INGREDIENTS AND DOSES (FOR 6 PEOPLE)
Coarsely ground beef: 400 g;
Sliced fresh pork belly: 150 g; (note original Italian is 'Pancetta fresca di maiale a fette' so it's not just any old raw pork belly but Italian cured)
Half an onion: about 60 g;
1 carrot: about 60 g;
1 celery stalk: about 60 g;
1 glass of red or white wine;
Tomato puree: 200 g;
Double concentrated tomato paste: 1 tablespoon;
1 glass of whole milk (optional);
Light meat or vegetable broth (or stock cube);
Extra virgin olive oil: 3 tablespoons;
Salt and pepper.
PROCEDURE
In a heavy, high-quality nonstick saucepan (made of aluminum or enameled cast iron) 24-26 cm in diameter (earthenware was once widely used), melt the minced or chopped pancetta in 3 tablespoons of oil. Then, add the finely chopped herbs (do not use a blender) and cook the mixture slowly over medium-low heat, stirring constantly with a wooden spoon (the onion must not taste burnt). Increase the heat and add the minced meat. Cook, stirring thoroughly, for about ten minutes until sizzling.
Pour in the wine and let it evaporate and reduce completely, until the wine smell is gone. Then, add the tomato puree and passata. Stirring well, pour in a cup of boiling broth (but you can also use just water) and cook gently, covered, for about 2 hours (up to 3 hours depending on your preference and the meats used), adding the hot broth as needed. Halfway through cooking, following a recommended ancient tradition, you can add the milk, which should be completely reduced. Finally, once cooked, season with salt and pepper. The ragù should be a beautiful dark orange color, enveloping and creamy.
Here it is: DEPOSITATA LA RINNOVATA RICETTA DEL VERO RAGU' ALLA BOLOGNESE | Camera di Commercio di Bologna
INGREDIENTS AND DOSES (FOR 6 PEOPLE)
Coarsely ground beef: 400 g;
Sliced fresh pork belly: 150 g; (note original Italian is 'Pancetta fresca di maiale a fette' so it's not just any old raw pork belly but Italian cured)
Half an onion: about 60 g;
1 carrot: about 60 g;
1 celery stalk: about 60 g;
1 glass of red or white wine;
Tomato puree: 200 g;
Double concentrated tomato paste: 1 tablespoon;
1 glass of whole milk (optional);
Light meat or vegetable broth (or stock cube);
Extra virgin olive oil: 3 tablespoons;
Salt and pepper.
PROCEDURE
In a heavy, high-quality nonstick saucepan (made of aluminum or enameled cast iron) 24-26 cm in diameter (earthenware was once widely used), melt the minced or chopped pancetta in 3 tablespoons of oil. Then, add the finely chopped herbs (do not use a blender) and cook the mixture slowly over medium-low heat, stirring constantly with a wooden spoon (the onion must not taste burnt). Increase the heat and add the minced meat. Cook, stirring thoroughly, for about ten minutes until sizzling.
Pour in the wine and let it evaporate and reduce completely, until the wine smell is gone. Then, add the tomato puree and passata. Stirring well, pour in a cup of boiling broth (but you can also use just water) and cook gently, covered, for about 2 hours (up to 3 hours depending on your preference and the meats used), adding the hot broth as needed. Halfway through cooking, following a recommended ancient tradition, you can add the milk, which should be completely reduced. Finally, once cooked, season with salt and pepper. The ragù should be a beautiful dark orange color, enveloping and creamy.
