Bolognese sauce

Ragù alla bolognese [ ˌ al ragu ː ː aboloɲɲe se] is is a rich stew, which mainly pasta (such as tagliatelle, maccheroni or penne ) will be served. It comes from the northern Italian city of Bologna and is also known by the French name sauce bolognaise known. Outside Italy, it is mainly served as spaghetti bolognese in Bologna traditionally with egg noodles.

It's made from minced beef (or a mixture of beef, veal and pork - in traditional recipes with chicken liver ), finely chopped onion and carrot, finely chopped celery and bacon, which are steamed (also mixed with olive oil) in butter. There are also red wine, a little water or broth and tomato paste or tomato sauce, maybe a little meat extract and dried porcini mushrooms. As spices, in addition to salt and pepper and bay leaves, cloves and nutmeg to serve. May be added to alleviate the acid tomato or milk. The stew is cooked at a low temperature for several hours and should be at the end of thick liquid consistency.

A variant is made without tomatoes and milk, instead with chicken livers and cream.

Bolognese sauce is often also part of lasagna and similar dishes.

History

Derived is ragù (Eng. " ragout " or " peppering meat " ) ragoût from the French word, which was acquired during the Renaissance period in the region of Emilia -Romagna, initially. Than name for a stew Since the 19th century ragù is a side dish with macaroni noodles and similar. The sauce is popular especially in Bologna, but there is also the ragù alla napoletana, which is very similar. The difference is that the meat is taken after cooking of the sauce and then served separately as a second course after the pasta.