The Accademia Italiana della Cucina (Italian Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù being registered with the Bologna Chamber of Commerce on the 17th October 1982 in in the Palazzo della Mercanzia. The recipe below is reproduced from the Classic Bolognese Ragù according the Accademia Italiana della C...

Ingredients

• 300 g beef cartella (thin beef skirt)
• 150 g pancetta, dried
• 50 g carrot
• 50 g celery stalk
• 50 g onion
• 5 spoons tomato sauce or 20 g triple tomato puree
• 1 cup (250 mL) whole milk
• Half cup of still, dry white or dry red wine
• Salt and pepper, to taste.

Procedure Cut the pancetta into little cubes with a mezzaluna and melt in a saucepan. Once again, finely chop the soffritto of vegetables with the mezzaluna and leave to stew until soft. Next, add the the ground beef and leave to gently come up to simmering point, stirring constantly until it sputters. Add the wine and tomato puree (cut with a little broth) and leave to simmer for around two hours. Add the milk little by little. Season with salt and pepper according to taste.

A recommended option is to add a 'a panna di cottura di un litro di latte intero' near the end of the cooking. This is whole milk reduced in a saucepan to at least half its volume.

Note that the above classical recipe includes neither garlic or herbs.