Culture Bites

The first written mention of the Bolognese sauce appears in the 1891 culinary manual “La scienza in cucina e l’arte di mangiare bane,” or “The Science of Cooking and How to Eat Well” by Pellegrino Artusi. However, it is believed that the first version of what would become the beloved Ragù alla Bolognese was created in the late 1700s, when the chef to the Cardinal of Imola prepared the first known dish in which a ragù, or meat-based sauce, was served over pasta.

Today, the world knows of Bolognese as a meaty tomato sauce, but in the original recipe found in Artusi’s culinary manual, you won’t find a mention of tomatoes. That aside, the fundamentals of the sauce have changed little. A battuto, or base of vegetables, is gently cooked to create a sofrito, or flavor base, for the sauce. Meat (Artusi recommended veal) is then sautéed in the sofrito with a little bit of wine (red or white) and the sauce is finished with a touch of cream or milk to lend the sauce a rich flavor.

Over the years, the Bolognese sauce has evolved and always includes at least a small amount of tomato, and often garlic and herbs. Versions of this worldwide favorite vary by region and by personal preference. But one thing remains the same: you just can’t beat a delicious Spaghetti Bolognese.