Ragù alla Bolognese
The undisputed king: ragù alla Bolognese, the classic sauce for lasagne and one of the most iconic dishes of Italian cuisine. True comfort food—even while it gently simmers (“pippiare” as we say), filling the kitchen with its irresistible aroma, tempting someone to sneak a piece of bread to dip into the pot.
If you’re among those gourmets who prepare ragù on Saturday for Sunday’s meal—whether for tagliatelle or fresh lasagne—you can’t miss the essential steps of this recipe. There is only one authentic ragù alla Bolognese: the version officially registered by the Italian Academy of Cuisine at the Chamber of Commerce in 1982, which has since inspired countless home cooks to craft their own perfect interpretation.
Ingredients for 4 servings
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200 g ground beef
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100 g ground pork
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1 medium onion
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2 garlic cloves
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1 small carrot
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1 celery stalk
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400 g peeled tomatoes
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A few basil leaves
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Red wine
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Extra virgin olive oil
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Salt
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Pepper
Method
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Finely chop the onion, garlic, celery, and carrot in a food processor.
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Cover the bottom of a large pot with olive oil, heat, then sauté the chopped vegetables over medium heat, seasoning with salt and pepper.
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Add the ground meat and cook carefully. When it begins to stick to the bottom, pour in half a glass of red wine, stir, and let it cook until it sticks again. Repeat this process three times.
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Purée the tomatoes, add basil leaves, and pour over the meat without stirring right away. Allow the tomato to soak slowly into the meat for a few minutes, then mix well, adjusting seasoning.
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Cover and simmer gently over low heat for about 2 hours, adding warm broth or water if needed to keep the ragù moist.
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Stir occasionally with a wooden spoon while it cooks.
AURUM COLATUM ROSSO
The finest expression of Sangiovese meets the excellence of Cabernet Sauvignon and Syrah in a perfect union, creating a wine rich in elegance, structure, and complexity—an authentic representative of Tuscany’s greatest winemaking tradition.
TASTING NOTES
A deep yet not impenetrable purple color. On the nose, it releases notes of cassis, lily of the valley, and wild blackberry, alongside centifolia rose, candied violet, lavender, and Tuscan lavender flowers, with a touch of mustard seed and black pepper adding vibrancy.
On the palate, it is soft yet well-defined in style. Structure and fruit are harmoniously joined by spicy and balsamic nuances. A modern wine, with firm yet approachable tannins. The finish melts into sweetness while maintaining the intriguing promise of further refinement with age.