Bolognese sauce is a staple in Italian restaurants around the globe. The recipe features a hearty mix of tomato, wine, and meat that gives pasta slightly earthy, satisfying flavors. The sauce's origins are also as rich as its taste. Here's a brief overview of how it developed over the years so you can fully appreciate the dish's legacy the next time you order it.

What Are the Origins of Bolognese Sauce?

Thought to come from the French ragout or stew, Bolognese rose to popularity in the 18th century. Early documents mention that a chef named Alberto Alvisi first served it over tagliatelle in Imola, a town near Bologna, for local Cardinal Barnaba Chiaramonti, who later became Pope Pius VII. 

The sauce then appeared in an 1891 cookbook titled, “Science in the Kitchen and the Art of Eating Well.” In this early version, the recipe included veal, chicken livers, or pancetta with onion, carrot, celery, flour, nutmeg, mushrooms, truffles, and Parmesan cheese.

In 1982, the Italian Academy of Cuisine at the Bologna Chamber of Commerce added the sauce to its register as “ragu alla bolognese.” According to the official recipe, Bolognese sauce should include few spoons of tomato and no garlic or herbs. The recommendation is at least two hours of cook time.

How Is Bolognese Sauce Prepared Today?

Restaurant chefs who make the traditional Bolognese start with a sofrito, which is a mixture of finely chopped carrots, onions, and celery sauteed in olive oil and butter. They then mix seared chunks of beef and pancetta with these vegetables, adding white wine, tomato puree, and beef stock to create a broth. After the sauce simmers for a few hours, chefs may add milk to thicken the texture.

However, many Italian restaurants now create their own spins on the original recipe. Some only use beef, while others choose veal. Many chefs also opt for red wine over white for more robust flavors. No matter how the dish is prepared, the meat should be tender and break apart with ease when it's served.

For a tasty plate of Bolognese, visit Zappone’s Italian Bistro. Based in Gilbert, AZ, this Italian restaurant serves fresh, homemade pasta. Their rich Bolognese sauces are available with gnocchi and rigatoni. They also offer delectable pizzas, appetizers, and specialty cheesecakes for dessert. Visit their website to view their lunch and dinner menus, or call (480) 218-2338 to ask about their specials.