The Bolognese sauce is a popular Italian classic. There is an official recipe for this – but this has now been changed for the first time in 40 years.
Munich – Food is taken very seriously in Italy. There is no fun in the preparation. A woman shared a pasta trick on social media and was torn apart for it. A theory of a university professor even triggered outrage in Italy. Because for people, food is much more than just food to sustain life. For Italians, it means Italian culture and tradition and is celebrated like a ritual in the country. Italian food is one of the world's culinary favorites. Based on certain characteristics, you can already tell if you are sitting in a good Italian restaurant.
Given the Italians' love of food, it is therefore not surprising that in 1953 a special "Accademia" was founded: the Accademia italiana della cucina (Italian Academy of Culinary Arts). It is a state institution that, according to its own statements, has set itself the task of preserving Italy's culinary heritage. Especially when it comes to the correct preparation of regional specialties, the Italians are very strict. According to travelbook.de, almost 3000 recipes of the original Italian dishes are listed there. Among them is the classic from Bologna – "Ragù alla bolognese", as it is called in Italy.
The notarized Bolognese recipe has been deposited with the Bologna Chamber of Commerce since 1982. Now, as reported by the Italian newspaper Il Corriere di Bologna, it has recently been revised.
+The original recipe of the classic "Ragù alla bolognese" has been changed after 40 years (symbolic image)
© Sumners/ Imago
Traditional Bolognese sauce is adapted to the present day
This makes it the first update in over 40 years. "In 40 years, the cuisine has changed and what was good then may no longer correspond to the tastes of today's palates. That's why we thought about revising the recipe for the ragù," the newspaper quotes Roberto Ariani, secretary general of the Academy of Italian Cuisine.
But also the rare availability of the ingredient "cartella", the diaphragm of the beef (crown meat) used for the preparation of the traditional ragout, has contributed to the adaptation of the recipe. "There are some things that will horrify traditionalists," explains Cristina Bragaglia of the Academy as she presents the new recipe submitted to the Chamber of Commerce. In addition to the bouillon cube broth (as long as it is of "excellent quality"), mixed minced meat from the supermarket can also be used. "We studied it and it corresponds to the one used for ragù," assures Bragaglia.
Revised recipe: These ingredients are not allowed in the Bolognese sauce
In the revised version, the following ingredients are explicitly prohibited:
- Veal or pure pork
- Smoked bacon
- Garlic
- Rosemary, parsley and other herbs
- Spirits instead of wine
- Flour for thickening
- Source: travelbook.de, businessinsider.de
According to the Italian daily La Repubblica, the revised recipe has now been notarized and deposited with the Bologna Chamber of Commerce.
Pasta, pizza, polenta: what makes Italian cuisine so popular around the world
Pasta, pizza, polenta: what makes Italian cuisine so popular around the world
By the way: Unlike in this country, the Bolognese sauce is never served with spaghetti, but traditionally with tagliatelle. Reason: "The ragù has to combine with the pasta. Spaghetti is completely unsuitable for this. The sauce would just slip off," explains Giorgia Zabbini of the Bologna City Council when asked by Travelbook. (Vivian Werg)
Category list image: © Sumners/ Imago