Bolognese
Bolognese Sauce, known in Italian as Ragù alla Bolognese (or simply ragù) is a meat-based sauce originating from Bologna, a medieval city in the central part of Italy. In the traditional cuisine it is used to dress several pasta-based dishes: the most famous one is Tagliatelle al ragù. Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche regions. Individual pieces of tagliatelle are long, flat ribbons (similar to fettuccine) and made with egg pasta (the traditional ratio is one egg to one hundred grams of flour). Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit. Genuine Ragù alla Bolognese is a slowly cooked sauce, and its preparation involves several techniques. Firstly, it is based on a characteristic soffritto made of onion, celery and carrot. Subsequently, different types of minced beef are placed inside the pan. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce served with pasta comes from late 18th century Imola (a town near Bologna). Legend has it that tagliatelle pasta was created by a talented court chef, who was inspired by Lucrezia d’Este’s hairdo on the occasion of her marriage in 1487.

Bolognese

Bolognese Sauce, known in Italian as Ragù alla Bolognese (or simply ragù) is a meat-based sauce originating from Bologna, a medieval city in the central part of Italy. In the traditional cuisine it is used to dress several pasta-based dishes: the most famous one is Tagliatelle al ragù. Tagliatelle is a traditional type of pasta from Emilia-Romagna and Marche regions. Individual pieces of tagliatelle are long, flat ribbons (similar to fettuccine) and made with egg pasta (the traditional ratio is one egg to one hundred grams of flour). Since tagliatelle are generally made as fresh pasta, the texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit. Genuine Ragù alla Bolognese is a slowly cooked sauce, and its preparation involves several techniques. Firstly, it is based on a characteristic soffritto made of onion, celery and carrot. Subsequently, different types of minced beef are placed inside the pan. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce served with pasta comes from late 18th century Imola (a town near Bologna). Legend has it that tagliatelle pasta was created by a talented court chef, who was inspired by Lucrezia d’Este’s hairdo on the occasion of her marriage in 1487.
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