Ragù alla bolognese (Accademia Italiana della Cucina)
The ragù recipe formally deposited in Bologna by the Accademia Italiana della Cucina — 1982 original, revised 2023.
The Bologna delegation of the Accademia Italiana della Cucina deposited its "classic" ragù with the Bologna Chamber of Commerce on 17 October 1982, and filed a revised version by notarial deed on 20 April 2023. The 2023 text (for 6): 400g coarsely ground beef, 150g fresh pork pancetta, onion/carrot/celery by hand, a glass of wine, 200g passata plus 1 tbsp double-concentrate tomato paste, optional whole milk, light stock to top up, olive oil, salt and pepper; simmered covered about 2 hours (up to 3). No garlic, no herbs, no chili.
Reach for it as the Bolognese authority position — the city's own registry — where it diverges from Hazan: it renders pancetta first, browns the meat, and adds milk late (optional) rather than first.
Backs: spaghetti bolognese.