Ragù alla bolognese
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Ragù alla bolognese [ raˈgu.ˌalːa.boloɲ.ˈɲeːse ] ( ) is a minced meat sauce that is mainly combined with pasta . It comes from Bologna in northern Italy and is served there with egg noodles , preferably tagliatelle . It is also part of other dishes such as lasagna . In French it is known as sauce bolognaise and worldwide outside of Italy as a combination of spaghetti bolognese .
composition
Bolognese sauce is made from minced meat of beef (or a mixture of beef, veal and pork; in some recipes with chicken liver ), finely chopped onion and carrot and finely chopped celery and possibly pancetta cooked (whether or not mixed with butter oil are) seared . Add wine, some water or broth and chopped or pureed tomatoes or tomato paste , salt and pepper .
The meat sauce is cooked at a low temperature for several hours and should be thick in the end. To soften the acidity of the tomatoes, milk or cream can be added at the end.
history
Ragù is derived from the French word ragoût , which was adopted in the Emilia-Romagna region at the time of the Renaissance , initially as a name for a stew . Ragù, made from minced meat, has been an accompaniment to pasta since the 19th century , with which it is usually mixed before serving . The official registration for the classic recipe of Ragù alla bolognese was made in October 1982 by the Accademia Italiana della Cucina .
Web links
Individual evidence
- ↑ Ragù Classico Bolognese. Accademia Italiana della Cucina, accessed December 14, 2017 (Italian).