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Bolognese sauce
Bolognese sauce , known in Italian as ''ragù (alla) bolognese'', or simply ''ragù'', is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "''tagliatelle al ragù''" and to prepare "''lasagne alla bolognese''". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ''ragù alla bolognese'' is a slowly cooked 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. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
The earliest documented recipe of an Italian meat-based sauce (''ragù'') served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being "bolognese" appeared in Pellegrino Artusi's cookbook of 1891. The ''ragù alla bolognese'' that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi's recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ''ragù alla bolognese'' with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ''ragù alla bolognese'' is often referred to simply as ''ragù;'' and in Bologna, ''tagliatella''.
Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which mince (beef or pork) has been added; such sauces typically bear little resemblance to ''ragù alla bolognese''. Whereas in Italy ''ragù'' is not used with spaghetti,〔(【引用サイトリンク】url=http://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/ )〕 so-called spaghetti bolognese has become a popular dish in many other parts of the world.
==Origin and history==
The earliest documented recipe for a meat-based sauce (''ragù'') served with pasta comes from late 18th century Imola, near Bologna.〔Kasper, Lynne Rossetto, ''The Splendid Table'', Morrow, ISBN 0-688-08963-1〕 Pellegrino Artusi published a recipe for a meat sauce characterized as being ''bolognese'' in his cookbook published in 1891.〔Artusi, Pellegrino, ''Science in the Kitchen and the Art of Eating Well'' (English translation), recipe 87, University of Toronto Press, ISBN 0-8020-8704-3〕 Artusi's recipe, which he called ''Maccheroni alla bolognese'', is thought to derive from the mid 19th century when he spent considerable time in Bologna (''maccheroni'' being a generic term for pasta, both dried and fresh). The recipe only partially resembles the ragù alla bolognese that is traditionally associated with tagliatelle. The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese.〔
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