The official recipe for ragù alla bolognese, known throughout the anglosphere as the bolognese in spaghetti bolognese - which was been held on record at the Bologna Chamber of Commerce since the 1980s - has just been updated to reflect changing tastes.
A friend shared a recipe with me almost identical to this years ago, but using white wine instead of red. I have cooked the recipe many times, usually just using whatever bottle is open in the house, and I enjoy enjoy that the wine can make such a significant difference in the taste.
I generally use white wine rather than red. And milk! And simmer slowly for hours.
That’s the way! I once did it in my cheap charcoal water pan smoker. First serve was ok, smokey as expected. But after it rested for a night the smokiness gave way to a much more beautiful rich taste. I don’t really know how to describe it but it was a big hit with the family.
