Original Maccheroni alla Bolognese
A ragù rooted in Pellegrino Artusi's 19th-century original — no tomato in sight. Instead, lean veal and pancetta are enriched with mushroom, truffle oil, white wine and a final swirl of cream for silky depth. Serve over fresh pasta with plenty of Parmigiano.
Kitchen view — how this recipe renders on the kitchen screen.
In 1891 Pellegrino Artusi published a recipe for a ragù he called Maccheroni alla bolognese, thought to derive from the mid 19th century when he spent time in Bologna. The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot — finely minced, browned in butter, then covered and cooked with broth. No tomato was foreseen. Artusi suggested small pieces of dried mushroom, a few slices of truffle, or chicken liver could enhance it, and adding half a glass of cream at the end for smoothness. He recommended serving it with medium durum-wheat pasta cooked firm and flavoured with the sauce and Parmigiano.