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The Italian Academy of Cuisine updates the original recipe for ragù alla Bolognese: here's how to prepare it
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The Italian Academy of Cuisine updates the original recipe for ragù alla Bolognese: here's how to prepare it
It is one of the symbols of the Italian culinary tradition, the one handed down from grandparents to mothers to their children, but even in these cases some updating never hurts. We are talking about ragù alla Bolognese, the most famous pasta sauce in the world. Traditionally associated by foreigners with spaghetti, ragù is usually eaten with tagliatelle, and the recipe for its preparation may differ from home to home. Some add wine, some choose a different cut of meat, some cook it for different times. However, not everyone knows that there is a real 'original recipe' for ragù, and it is the one that has now been modified. To find out how to prepare the 'real' original Bolognese ragù, the traditional one, here is how to do it.
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Small revolution in the world of Italian cuisine
After more than 40 years since the last time, the Accademia Italiana della Cucina has officially updated the original recipe for ragù alla Bolognese. The last modification had been deposited at the Bologna Chamber of Commerce back on 17 October 1982. The Study Committee of the Italian Academy of Cuisine, after much research, decided and deposited a new recipe, revised and more faithful, it is thought, to the original.
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A historic day
Valerio Veronesi, President of the Bologna Chamber of Commerce, commented to AGI: 'It is a historic day, on which we consecrate to our children a piece of the culture that our parents, our grandparents left us, which is the culture of that Sunday morning smell of chopped onion, celery and carrot.
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The noodle story is to be eliminated
In conclusion, President Veronesi spoke of the story of spaghetto alla Bolognese, a false myth for foreigners that should be eradicated: 'We must get the story of spaghetto alla Bolognese out of our visitors' heads and replace it with the reality of real ragù alla Bolognese. And this,' Veronesi concludes, 'we can only do with the welcome we are capable of and above all a good plate of tagliatelle with ragù'.
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Ingredients and servings for 6 people
400 g coarsely minced beef; 150 g sliced fresh pork belly; half an onion, approx. 60 g; 1 carrot, approx. 60 g; 1 celery stalk, approx. 60 g; 1 glass of red or white wine; 200 g tomato puree; double tomato paste: 1 tablespoon; 1 glass of whole milk (optional); light meat or vegetable stock (also stock cube); extra virgin olive oil: 3 tablespoons; salt and pepper.
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Preparation, step 1
In a non-stick saucepan, melt the minced or chopped bacon with three tablespoons of oil. Then, add the very small chopped herbs (no mixer, do it by hand), add butter over medium heat, always stirring with a wooden spoon (the onion must not brown). Increase the heat and add the mince and, stirring constantly, cook it for about 10 minutes until it 'sizzles'. Then add the red wine and let it evaporate completely (the smell of the wine should not be noticeable). After that, add the tomato paste and tomato sauce
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Preparation step 2
Stirring continuously, pour in a cup of hot stock (or water) and cook slowly, covered, for plus or minus 2 hours (this time varies depending on the type of meat), continuing to add stock as needed. Halfway through cooking, according to a tradition of the past, the milk could be added, which must be allowed to completely withdraw. At the end of cooking, add salt and pepper. The ragù should be a dark orange colour.
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Small note of tradition
If we want to remain faithful to what was done in the past in Bologna, then one should use a cut of meat called 'cartella', i.e. the diaphragm of the beef, which today is practically impossible to find. If it cannot be found, then it is preferable to use front cuts rich in collagen such as muscle, shoulder, underbelly, belly, brisket.
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Variations to the recipe allowed by the Italian Academy of Cuisine
You can also use a mix of meats, such as beef (about 60 per cent) and pork (about 40 per cent, loin or capocollo); the meats can also be minced with a knife, although this is not quite the original recipe; you can also use stretched or rolled pork belly instead of fresh bacon; finally, if you like, you can also add a scent of nutmeg.
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Instead, the variants that you just can't see
No veal meat; no smoked bacon; no pork only; no garlic, rosemary, parsley and other flavourings or spices; no brandy to replace wine; and no flour to thicken it.
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What can be added instead
Acceptable, but not essential for the recipe, are: chicken livers, hearts and sweetbreads; skinned and crumbled pork sausage; blanched peas added at the end of cooking, or even soaked dried porcini mushrooms.
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