How authentic Ragù alla Bolognese is made in Italy

Italy is famous for various pasta dishes and one of the most popular is: Ragù alla Bolognese. This meaty tomato sauce is known far beyond Italy's borders and is an absolute classic of Italian cuisine. But how is it prepared correctly? Why is the original recipe kept in the Bologna Chamber of Commerce? And why shouldn't you use spaghetti for this dish - as many people do? Let's find out!

CHAPTERS
00:00 Intro
00:36 The original recipe
01:44 The ingredients
02:06: The cooking process
03:24 The right pasta choice
04:10 Bolognese identity
05:00 How to eat Bolognese

CREDITS
Report: Susanne Gessner, Michael Kadereit
Camera: Michael Kadereit
Edit: Susanne Gessner

#bolognese #pasta #italy

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[DWFood]

What kind of pasta do you choose for Bolognese sauce? 🍝

[Ristoranteballarini]

We were delighted to share our recipe for Ragù alla Bolognese, a blend of simplicity, patience, and love. As Salvatore wisely said, 'in cooking, it's always better to remove than to add.' Grateful to showcase this culinary philosophy in the video! Many thanks to Susanne and Michele for creating the video, and to the Accademia Italiana della Cucina for recommending our restaurant. We warmly invite you to come and savor our authentic Ragù alla Bolognese, strictly with tagliatelle :)

[paulinejackson]

People say Bolognese is boring and too common, but there is a reason why that is so. I can never get bored of this dish.

[mightyocean]

he makes it the simplest way possible. I really like that.

[bifeldman]

I have eaten this dish many times in Bologna, and I have tried religiously to replicate this recipe. I can’t pull it off. You have to eat it in Bologna.

[tahaismetsevgili]

@DWFood Translation is wrong at 2:12. Pancetta is different than bacon.

[bodowagener]

If I only had one dish to eat for the rest of my life, this is the one!

[thenext]

I met a man from Italy at Emelios in little Italy NY (Manhattan) he was the owner. I had a most excellent bolognese there. Never tried anything like it, and I spoke with the head chef and it was NOT milk based and they used white wine. I see a lot of red wine used, but the white really changes it. Makes me hungry because 4-6 hours cooking this dang thing makes you go crazy!

[andrewgnys]

The dish looked amazing. I live in Australia and we also have it with spaghetti but after watching this video I am changing. I really like your videos DW food.

[solinoandrea]

Finalmente!!! Someone who finally cooks it in the proper way!!!! I also agree not spreading grated cheese on it, in order to appreciate its flavor and taste even better. W il ragù bolognese, le tagliatelle e la buona cucina.
Ps: the dish was a little too small…we need two tagliatelle nests per person, at least.

[Sambell]

Love the video, chef, recipe, handmade pasta, ragu, thank you ❤👏

[ThePieMaster]

As someone who lives in Bologna but isn't originally from Italy, whenever I tell other non-Italians where I live some actually do know the city from "spaghetti Bolognese"; in the end I have to tell them it's not eaten that way here if they ask further! Great video! I've gotta try out that restaurant now.

[Dustwheel]

I still believe that there is a misunderstanding even in Bologna. With regards to the ingredient of pancetta. Pellegrino Artusi' recipe calls for pancetta. Pancetta is the pork belly and it is called that fresh and also when it's cured. So it's my belief that artusi called for fresh pancetta to bring fat to the meat and more luxurious texture. I don't see where cured seared meat makes a sauce more luxurious. Something to think about. Maybe I missed something in the translation. Salute

[juanalarcon]

very simple ingredients more like a comfort food,

[karloarsch]

My family also loves the “first” original recipe, cooked in Bologna before Columbus discovered America, so without tomatoes. Butter is used instead of olive oil and some chopped chicken liver is added in the last 5 minutes of cooking. It is also seasoned with bay leaf.

[DanteVelasquez]

Oltre a essere un cuoco molto affermato, è molto bello 😍

[mr.thegreat]

I always use Marcella Hazans recipe or sometimes I’ll use a more traditional recipe with tomato paste instead of fresh/tinned plum tomatoes.

[Majorhavoktv]

Looks delicious, man I miss Italy was there 4 years in the US military.

[reycosep]

Bravo chef Ragù buonissimo ❤ spiega bene nice vedeo

[ttruong]

For some reason I got goosebumps seeing the golden tagliatelle