an authentic ragu bolognese recipe?

[CTyankee]

I was recently in northern Italy where I ate a dish with ragu bolognese almost daily for 2 weeks. It was the most delicious pasta sauce I had ever eaten. Does anyone have an authentic one from the Bologne region of Italy?

I am told that it is made with panna da cucina (cream from the kitchen, a kind of staple in no. ITaly) and not heavy cream or half and half which I've seen in recipes for the ragu here. I found the panna in a small Italian market in New Haven.

[Stinky The Clown]

1. A recent (but not the current) issue of Saveur had a whole big thing on ragus.

They had a lot to say about Bolognese sauces. Maybe it is online?

[CTyankee]

2. Have you made it?

I see some recipes calling for chicken livers which is a little strange for me, but that's ok if it will make a great sauce.

Do you make this sauce yourself? If so, what do you use?

[bicentennial_baby]

3. That was a great article...

Very enlightening. :)

[hippywife]

4. Here's the article from Savuer.

http://www.saveur.com/article/Food/'Classic'-Ragu-alla-Bolognese

Hope it comes out just as you love it! :hi:

ETA: Trying to add that link again. I copied and pasted exactly but didn't work for some reason.

Hmmm...still not working. Just go to their website and search the recipes. It comes right up and sounds fabulous!

[Stinky The Clown]

5. Here's a Saveur link to a list of more Saveur links

http://www.saveur.com/article_listing.jsp?keyword=ragu&sType=all

I did not click through to the individual recipes, but just did a search on the word "ragu". There's one there for Bolognese.

In the article they make the point that there is no one recipe for a classic ragu. they vary by town to town, person to person, restaurant to restaurant.

[hippywife]

6. That last point is very true.

For any cuisine, really. There are two bolognese recipes on that link, too.

Actually, they sound like they must taste like the sauce I end up with when making Italian Pot Roast. :9

How ya doin', Stinky? :hi:

[Stinky The Clown]

7. I'm doin' okay ..... life is intruding to a greater degree than I'd like, but overall ......

........ Okie Dokie!

[CTyankee]

9. Thanks. I did notice that every town had its own version but they were all fabulous.

The best was in Bologna itself, not far from the University, in a glorious cafeteria called Tamburini, but it was also great in Verona (a town I fell in love with) and Venice in a little spot near the Rialto bridge.

I'm determined to whip up this ragu and also to use it in the traditional northern Italian lasagne, so much more wonderful than the stuff that passes for lasagne in lots of the U.S.

[The empressof all]

8. Resturant Chef on Food network

Just did Bolagnese this morning. She made it very similar to what I do. Brown everything, Brown your tomato paste (Tomato Paste is the only tomato in it btw) and cook long and slow.

[Shakespeare]

10. I have a REALLY hard time watching her.

She seems like she's always on the verge of just completely freaking out--like that last screw is about to jiggle completely loose. :scared:

[The empressof all]

11. I saw her for the first time today

I always thought she was interesting as Mario's Sous Chef on Iron Chef. But she was a bit frenetic in her own show. Almost like Rachel Ray on Drugs. I'll give her another chance though. I really liked her sauce recipe. What's her name anyway?

[wryter2000]

12. Thanks for reminding me

I've been meaning to make this. I have Lidia's books.