The Journal of the Bolognese sauce recipe was submitted by a delegation from Bologna of the Italian Academy of Cuisine at the Chamber of Commerce and Agriculture in Bologna in an attempt to codify this traditional recipe of Italian cuisine.
The etymology of the word "ragù" seems to derive from french "ragout" noun derived from "ragoûter" which literally means to awaken the appetite.
The fascist regime attempted to Italianize calling the term "ragutto".
Ingredients for 4 servings:
- PEELED TOMATOES
- 300 g minced veal or beef
- 300 g diced pork
- 50 g celery
- 50 grCAROTE
- 50 grCIPOLLE
WINE - WHITE
- Salt, pepper
Finely chop celery, carrots and onions, add the rosemary and garlic cloves, brown slightly, add the minced veal and pork.
Allow to brown well, add salt and pepper and a teaspoon of flour for 00 "bind" the sauce better. Sprinkle with white wine and cook until the wine evaporates.
Add the pureed tomatoes to simmer, stirring occasionally.