Bolognese sauce, known in Italian as ragù (alla) bolognese is a meat based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragu" and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sauteing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
We make this dish a lot in Slovenia but this time I made it exactly as the original recipe says, and let me tell you, it was almost the same as you would be eating it in fancy resturant in Italy.
The dish is often topped with a sprinkling of grated Parmigiano cheese. Although. spaghetti alla bolognese is very popular in various countries outside of Italy, ragù is never served with spaghetti in Bologna (or elsewhere in Italy), as the pieces of meat do not adhere well to this kind of pasta, or so I've heard. I had my share of spaghetti alla bolognese, when in Italy haha.
A version of this dish is popular in the UK, New Zealand and Australia, where it is often referred to as spag bol or spag bog. In the U.S., the dish is often called simply "spaghetti", or "spaghetti and meat sauce"; the sauce - a tomato-and-ground-beef sauce that bears little resemblance to the ragù served in Bologna—is typically called "spaghetti sauce", and the term "bolognese" is rarely applied. In Iran, this dish is simply referred to as "macaroni" and usually contains Turmeric as the main seasoning of the ground beef, as well as diced, skin-less potatoes in the spaghetti sauce.