Classic Bolognese Ragu Pasta Sauce

The Italian region of Emilia-Romagna is the source of many of Italy's most famous, classic foods. From prosciutto di Parma and Parmigiano Reggiano cheese to balsamic vinegar and stuffed pastas like tortellini (which they prefer to serve in broth, not unlike a wonton soup), the region is full of hearty, rich, full-flavored foods. But perhaps no food is heartier, richer, or more beloved in Emilia-Romagna than the classic Bolognese pasta sauce.

In Emilia-Romagna, a bolognese sauce is a topic of serious debate. Folks will have big arguments about the exact right ingredients to use and what ratios to use them in, and at the end of the day, nobody's going to make it better than one's nonna (or, as we'd call her in English, grandma). If you don't have your own nonna at the ready to cook all day and make you a huge pot of bolognese sauce, this version, made by Michellin-starred restaurant Amerigo in the hills just south of Bologna, is an ideal option.

Made with tomatoes, fresh pork and prosciutto di Parma, onion, carrots, celery, and a smidge of extra virgin olive oil and salt, this is the classic meat and tomato sauce we all thought we grew up with, but have never tasted before. Sorry, Prego. 

Best served with a wide noodle and a generous pile of freshly-grated Parmigiano Reggiano. Pour some Chianti and make pasta night something special this week.