Tagliatelle al Ragù alla Bolognese Autentico
Emilia-Romagna — Bologna
The registered authentic ragù Bolognese — deposited with the Bologna Chamber of Commerce in 1982 by the Italian Academy of Cuisine. Built on a base of beef (coarse-minced, historically a lean cut — cartella or plate), with a small amount of pork (pancetta), soffritto of onion, carrot, celery, white wine, whole milk, and San Marzano tomato paste (not sauce). Served only on fresh egg tagliatelle of precisely 8mm width when cooked. The key distinctions from most versions encountered globally: the tomato is an accent, not a base; the milk is essential (adds lactose sweetness that balances the wine's tannin); no garlic is used; no herbs except bay.