Bolognese sauce is the world’s most abused Italian recipe. In Germany there are countless variants, which are sometimes prepared with ketchup and cream. Neither has lost anything in it. The original recipe, which the Accademia Italiana della Cucina, i.e. the Academy of Italian Cuisine, deposited with the Bologna Chamber of Commerce on October 17, 1982, may only follow a specific recipe. Until now.
Because the academy has now adapted the “real ragù alla bolognese” to the modern palate. “There are some things that will horrify traditionalists,” admits Cristina Bragaglia, from the Bologna Dell’Accademia delegation, as she unveils the new recipe deposited with the Chamber of Commerce. Which are they?
For the original, you should buy the meat whole, cut it up into small pieces and then stew it in the sauce until the meat collapses. The recipe has not been touched for 40 years, but now they want to adapt it to the habits of families who like to reach for minced meat. That’s why ingredients like bouillon cubes and mixed minced meat from the supermarket now also go through.
“In 40 years, cuisine has changed and what was good then may no longer suit the tastes of today’s palates. That’s why we thought about revising the recipe for ragù,” explains Roberto Ariani, Secretary General of the Academy of Italian Kitchen.
So the recipe for six people is now this: 400 grams of ground beef (or mixed ground beef), 100 g of pancetta, the classic vegetable combination of carrot, onion and celery, a glass of red or white wine, 200 g of tomato puree, a tablespoon of double tomato paste, a Glass of milk (optional), meat or light vegetable broth (also bouillon cubes), extra virgin olive oil, salt and pepper. Chicken liver, sausage, peas and mushrooms can also be used. The sauce needs to simmer for at least two hours to develop its full aroma. Traditionally, the ragù alla bolognese is eaten with fresh tagliatelle or used to prepare lasagne al forno.
