It’s some of the best pasta I’ve ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce
Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese
“Authentic” Ragu Bolognese is a difficult field. Basically every family recipe, even in Bologna, differs. You can start wars over the question whether milk / cream should go in or not.
There’s also the question of white or red wine.
Another war in the making…
Red
White is considered traditional. At least by some corners of the internet. (I won’t judge unless it’s some absolute rot gut box wine, though.)
Milk has emulsifiers that make the meat fat and juices and tomato paste combine into a heavenly smooth goodness.
So yes. Milk or cream should go in. Fight me. 🤺
I don’t. I just won’t let you into my kitchen, you heretic!
I don’t know why the recipe changed the name, since the source cited is quite trustworthy and reports it correctly, but it’s pasta al ragù alla bolognese. The change makes it sound less authentic since there are other types of ragù and the ragù recipe cited in the source is the important and traditionally relevant part of the dish.
Ah, I didn’t notice! I’ll correct it
You can stir your pasta with a little bit of the sauce so that each noodle is covered a bit, instead of plain.
Or finish the pasta in the sauce so it takes up some of that goodness (and the sauce gets some of the starch water.)
I appreciate the enthusiasm, but that will result in the pasta not being al dente… …but that only matters for certain kinds of pasta
