Ragù alla Bolognese

The Ragù alla Bolognese from Emilia-Romagna follows the original recipe: pork and beef, raw ham, vegetables, and oil—slowly cooked into a rich meat sauce that has nothing in common with quick minced meat versions. In Bologna, the ragù is traditionally served with fresh egg tagliatelle, whose broad, silky surface carries the sauce without overpowering it.

A Sangiovese di Romagna or a young Barbera d'Asti pairs well with this dish—both provide enough acidity to balance the richness of the sauce. For a more lively wine, choose a dry Lambrusco secco, slightly chilled to 14–16 °C , whose effervescence elegantly cuts through the richness of the ragù.