Ragù alla Bolognese, often simply called Bolognese sauce, is one of Italy's most iconic and beloved meat sauces. This rich, hearty sauce from Bologna features a delicate balance of meat, vegetables, wine, and just a touch of tomatoes - quite different from the tomato-heavy versions often found outside Italy.

The origins of this sauce date back to the late 18th century in Bologna, where it was first documented as a meat sauce served with pasta. Unlike today's versions, the original recipe contained very little tomato, as tomatoes weren't widely used in Italian cuisine until the late 19th century.

The authentic preparation of Ragù alla Bolognese is a labor of love that begins with a soffritto of finely chopped onions, carrots, and celery sautéed in olive oil or butter. Ground beef and pork are then added and slowly browned to develop deep flavors. White or red wine is added and allowed to evaporate, followed by a small amount of tomatoes and meat broth. The key to perfect Bolognese is patience - the sauce should simmer very gently for at least 3 hours, allowing the flavors to meld and the meat to become incredibly tender.

While the basic recipe remains consistent, there are regional variations throughout Italy. Some versions include milk or cream added towards the end of cooking, which adds richness and helps tenderize the meat. Others might include pancetta in the base or use different meat combinations like veal and pork.

In Bologna and throughout Italy, Ragù alla Bolognese is traditionally served with tagliatelle, not spaghetti. The flat, rough surface of tagliatelle is ideal for holding the thick meat sauce. It's also the classic filling for lasagna alla bolognese. The sauce should be used sparingly, coating the pasta rather than drowning it.

From a nutritional standpoint, Bolognese sauce is protein-rich and relatively high in calories, with about 250-300 calories per serving. It's a good source of iron and B vitamins from the meat, and the vegetables provide essential nutrients. However, those watching their fat intake should be mindful of portion sizes, as traditional recipes can be quite rich. The sauce is naturally gluten-free, though it's typically served with wheat pasta.