"A Mouthwatering Site on the Internet" since 1995
What's the difference; Meat Sauce, Spaghetti Sauce, Bolognese Sauce or
Ragu Bolognese? I bet there are ten thousand recipes or more on the web
alone and another ten thousand written in cookbooks! Who is to say that
anyone of them is correctly prepared using exacting standards?
The Classic Bolognese Ragu according the Accademia Italiana della Cucina
With a solemn decree of the Accademia Italiana della Cucina, the
Italian Academy of Cuisine, the present was notarized and deposited
in the Palazzo della Mercanzia, the Chamber of Commerce of the City
of Bologna on the 17th of October 1982.
The pancetta, cut into little cubes and chopped with a
mezzaluna chopping knife, is melted in a saucepan; the vegetables,
once again well chopped with the mezzaluna, are then added and
everything is left to stew softly. Next the ground beef is added and
is left on the stovetop, while being stirred constantly, until it
sputters. The wine and the tomato cut with a little broth are added
and everything left to simmer for around two hours, adding little by
little the milk and adjusting the salt and black pepper. Optional
but advisable is the addition of the panna di cottura, a litre of
whole milk at the end of the cooking.
In Italy, there is the decree of the Accademia Italiana della Cucina
as to what a Classic Ragu Bolognese is and how it is cooked. Yet
there are hundreds of individual interpretations of Tagliatelle al
ragu alla Bolognese, with more or less slight variations and (far
too many of it)---ah those chefs like to tinker with recipes and put
their own twist on things!
Margherita and Valeria Simili are the daughters of a famous Bologna
baker, the sisters learned to roll pasta and knead bread as young girls.
Italian cookbook author Marcella Hazan met the Similis in the 1970s, and
helped them open a cooking school in 1989. The sisters closed their
school to retire but now in their 80's they are still doing things like
writing cookbooks. They are thought of as really good cooks who hold
traditional values of authentic Italian cooking. Margherita and Valeria
Simili went to work for their father, Armando, who owned one of the
city's best bakeries. By watching their mother in the big kitchen at
home in Bologna, they learned to make pasta and bread from an early age.
Tagliatelle with ragu
Bolognese sauce, Tagliatelle al Ragu alla Bolognese by Mario Caramella
Mario says that his recipe has been tailored mainly for all those
non Italian chefs who aim to serve this traditional Italian dish in
a correct and professional way. The recipe however may be useful
also to the many Italian chefs in Italy, as well as abroad, who are
just as confused about it. He hopes that it will give you a
clear direction and help you achieve a good result.
Mary Ann Esposito is the creator and host of the public television series Ciao Italia celebrating 25 years as the longest running cooking series in television history. She is pictured here on the cover of her new cookbook, Ciao Italia Family Classics
St. Martin's Press
8.30 x 9.87 inches, 464 pages
Includes 75 color photographs throughout
Ciao Italia's Ragu Bolognese
Mama Leone's Bolognese Sauce