Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

fixit_fiona

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site . I found one question about a "secret ingredient" , a specific question about the type of meat , and a good question about flavoring the sauce with spices . I also tried making my search query more specific , but no dice. After that I looked at Wikipedia's Ragù Bolognese article , which does...

Originally asked by Jeroen on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

Italy is very protective of its food heritage and there are many examples of recipes being officially codified by various authorities, e.g, the EU designation, Traditional Speciality Guaranteed, was applied to pizza margherita in 2009 and strictly mandates the ingredients that may be used. The recipe for Ragu alla Bolognese doesn't have the weight of the EU behind it but in 1982 the Bolognese chapter of the Accademia Italiana della Cucina did produce an official version and it is on their website , unfortunately only in Italian. Using Google translate you can see that the required ingredients are: Lean minced beef, pancetta, carrot, onion, pureed or peeled tomato, dry white wine, whole...

Full answer by Stefano: https://cooking.stackexchange.com/a/46548 (CC BY-SA 3.0).

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