Pasta with Bolognese (in Italian language, “pasta alla bolognese”, but its real Italian name is “pasta al ragù di carne”)is simply some pasta seasoned with a few spoons of Bolognese ( in Italian language, “ragù”), a sauce made with minced meat, grated parmesan, diced carrots, onions and celery, and tomato juice.
“Pasta al ragu di carne” is one of the most classical Italian dishes. Its savoury and well-balanced taste is quite unique and difficult to describe, but universally appreciated in any corner of the world.
Almost any kind of pasta can be seasoned with Bolognese sauce, from the typical spaghetti to every kind of short pasta like “penne”, “penne corte”, “paccheri”, and so on and so forth. However, according to the tradition, the best pairing with Bolognese sauce should be “tagliatelle”, a kind of egg pasta with an appearance similar to noodles.
In Italy, Bolognese sauce is also utilized to season cornmeal mush, and sometimes it is even served as a main course with some puree of potatoes as side dish.
The origin of Bolognese is to be traced to the labour of the famous Italian chef Pellegrino Artusi that described the recipe in his cookbook in 1891. The place of origin is not Bologna (as the name “Bolognese” would suggest) but Imola, a small town not far.
Coming to wine pairings, a still, medium body red wine with fruity notes like Chianti or San Giovese completes perfectly the rich taste of your “Lasagne al ragù”. Heavy body red wines with high tannins like Nero d’Avola (a value red wine from Sicily) or Negramaro (from Apulia) also pair with pasta with Bolognese