Ragu alla Bolognese

Ragù alla Bolognese is a slow-cooked meat sauce from Bologna, in Emilia-Romagna, built on a soffritto of onion, carrot and celery with ground meat, tomato, wine and a touch of milk, simmered for hours to develop depth. Its official recipe was registered with the Italian Academy of Cuisine (Accademia Italiana della Cucina) in 1982. Contrary to the dish's international reputation as 'spaghetti bolognese,' it is traditionally served with fresh egg tagliatelle, whose wide, porous surface holds the rich sauce far better than long, smooth strands.