Authentic Ragù alla Bolognese Recipe Bologna, Italy

Ragù alla Bolognese is traditionally made with beef or a mix of pork and beef; sometimes even pork sausages are employed. Key ingredients include Italian fresh pork pancetta, dry white or red wine, tomato concentrate, passata (strained tomatoes), and soffritto—an aromatic blend of celery, onions, and carrots traditionally used as a base for many Italian dishes. Milk can be added halfway through the cooking process, and the dish is typically served with freshly grated Parmigiano-Reggiano cheese, though this is optional. Contrary to the popular "spaghetti Bolognese" known elsewhere, this dish is rarely, if ever, served with spaghetti in Italy, particularly not in Bologna. Traditionally, ragù alla Bolognese is paired with tagliatelle or used in lasagne alla Bolognese. It also complements other types of fresh egg pasta, such as pappardelle, fettuccine, or homemade farfalle.