Ragù alla Bolognese: The original recipe from Pellegrino Artusi

This is the first ever recorded version of the Ragù alla Bolognese, from an earlier unofficial version by Alberto Alvisi, then published by Pellegrino Artusi in 1891 in his book Scienza in Cucina e l'arte del mangiar bene. This is the predecessor to the Ragù Bolognese we all know today, whose official recipe was first registerd at the Bologna's Chamber of Commerce in 1982, then revised on April 20th, 2023.

[NanniCalandroMusic]

I heard about Artusi's book, but I never got the chance to buy it. My mom is from Emilia, and she told me that original ragu Bolognese didn't have tomato sauce, which was later introduced in Italian cuisine by French chefs. Keep up the good work. There are a lot of misconceptions about Italian cuisine. 🇮🇹

[drwatson]

I'm so glad I found this channel, I abandoned instagram for mental health reasons (spoiler, it worked). But I couldn't find a way to follow your content without it. This recipe is what made me started following you, I've tried so many of your recipes and they are all simply fantastic. I hope you keep this channel updated!!

[itsmederek]

Great video! It is hard to find the original recipe on youtube. You seem skilled and knowledgeable. Its a shame the commentors don't understand the effort you made.

[amadabdd]

I always come back to this video. Sometimes it takes me hours to find it. Finally remembered to like and save it. I personally add the tiny bit of tomato paste and garlic to mine. Thats how i like it:)

[stephenbarbieri]

My nonna is thrashing around in her grave right now

[MaraLombardiGlassDesign]

Are you sure it takes only 15 minutes??? ahahah in the original book Artusi talks about 2 hours, I understand you have to adapt for modern house chefs but... when I cook it, I follow the indications :-)

[michaelbrigante]

15 mins? This is hilarious. Yes, maybe in a fast-food restaurant, where you need to feed 300 customers, daily.

[fabiopiacentini]

La pancetta è quella a cubetti? A Londra penso si trovi solo quella

[katjaxxx]

Ciao ragazzi. I cook the Bolognese for 4 hours. There is no shortcut to do it a different way. At the end I had half a cup of milk. I’ve learned that from a cook in Bologna 🇮🇹🇮🇹🇮🇹🇮🇹🇩🇪🇩🇪🇩🇪🇩🇪

[markbordy]

Quanti food-nazi hai triggerato con questo video? Complimenti comunque, continua cosi anche perche bisogna ricacciare fuori queste ricette. E' importante per la nostra cucina e attitudine; anche perche cosi' un po' di gente comincia a starsi zitta. ;)

[Riverside_clunster]

Great, just needs chicken livers for the full Artusi experience.

[patriziamartinucci]

Srtusi non era bolognese ma fiorentino, perciò il suo ragù era Toscano.

[trinhduc]

i think this recipe make more sense. Imo, adding tomato will reduce all the other flavors.

[fibonnaxsolomon]

And THAT, Ladies and Gentlemen, is the McDonalds version of "Bolognese"... 15 min cooking time.... 😂

If you want ACTUALLY real ragu, there is no way around 3h of cooking time.
You can't replace "time" in good cooking

[chrissione]

My favorite chef of Tiktok. And now also of YouTube.
Your work is divine. 🙏🫡