This is the classic bolognaise sauce that is served everywhere abroad and in Italy is usually just known as ragù. The best recipe does, however, come from Bologna.
In Bologna it is never served with spaghetti. They use fresh fettucine.
This is also the basic meat sauce for lasagne.
Bologna, Emilia Romagna
300g minced pork
300 g minced beef
100 g pancetta, minced
150 g chicken livers, minced
100 g prosciutto crudo chopped finely (optional)
150 g sausage (optional)
1 chopped onion or 4 shallots, chopped
1 carrot, chopped
1 stick of celery, chopped
1 glass red white
300 g tomato pulp or a little tomato concentrate
Salt and Pepper
- Fry in butter and oil the pancetta, celery, and onion until soft and slightly browned. Salt lightly. This is called a soffritto
- Mix together the minced meats and seal and brown in a pan with a little oil and butter a little at a time. If you try to cook all the meat at once it will steam rather than fry and the taste will be completely different.
- When all the meat is cooked combine it all with the soffritto, add the wine and cook until the wine has evaporated, then add the tomato. Lower the flame to as low as possible and cook for 3 hours adding a little stock as necessary.
- Check for salt and pepper at the end of the cooking time.
Cook the spaghetti following the instructions on the pack. Mix the sauce with the pasta adding a little Parmigiano Reggiano
Serve with extra Parmigiano to sprinkle over.