Ragu storico bolognese

A Ragù alla Bolognese, as it has been cooked in Emilia-Romagna for generations: Macelleria Simonetto uses beef from heifers and a portion of pork, along with fresh vegetables, red wine and tomatoes — all slowly cooked down to a dense, aromatic sauce.

The result is a ragù with a real meat center, without fillers or shortcuts. Classically served over fresh egg pasta, it works equally well on toasted bread as a quick meal. A Sangiovese from Romagna or a young Barbera d'Asti pairs perfectly with it—wines with enough acidity and fruit to balance the richness of the sauce.