Bolognese sauce,[a] known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce.
Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian ragù alla bolognese, being more similar in fact to ragù alla napoletana from the tomato-rich south of the country. Although in Italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle),[2][3][4] "spaghetti bolognese" has become a popular dish in many other parts of the world.[where?]
^Wells, John C. (2008), Longman Pronunciation Dictionary (3rd ed.), Longman, ISBN 9781405881180
^Monica Cesarato (14 September 2016). "Why you won't find spaghetti bolognese in Italy". The Local. Archived from the original on 15 September 2016. Retrieved 27 April 2020.
^Rachel Hosie (11 March 2019). "The mayor of Bologna, Italy, says spaghetti bolognese does not exist". Insider. Retrieved 27 April 2020.
^Stefano Carnazzi (24 August 2017). "Spaghetti bolognese, the strange story of an "Italian" dish that doesn't exist in Italy". Lifegate. Archived from the original on 12 April 2024. Retrieved 27 April 2020.
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