RAGU or ALLA BOLOGNESE Sauce

Region of Origin : Emilia-Romagna (Bologna

Ingredients: Minced seitan, Tomato coulis, Carrot, Onion, Celery stalk, Aromatic herbs.

Traditionally served with tagliatelle (fresh), lasagne or corn polenta.

The combination of spaghetti and ragu alla bolognese is a pure invention of Northern Europe and totally unknown in Bologna… Especially since spaghetti comes from Sicily.

History: The recipe seems to have been invented by the Romans. Originally, it was simply a condiment for crostini or a garnish for vol-au-vent. Its use as a sauce for tagliatelle dates back to when tagliatelle was first developed. In 1487, Bentivoglio’s chef Zafirano invented tagliatelle for the wedding of Lucrezia Borgia and the Duke of Ferrara. It is therefore important to highlight the role played by the wealthy and noble families of Emilia-Romagna.

Today, the term “ragù” no longer refers only to this sauce, but is misused to refer to a “ragù” of fish, meat, etc. In southern Italy, “ragù” and “sugo” (sauce) often merge into one.

During the Fascist period, the regime tried to Italianize the term “ragù” by changing it to “ragutto”, but this was quickly abandoned.