Ragù alla Bolognese

What it rests on

The dish as the book builds it, from the plate down to the ground.

1. The plate

   Ragù alla Bolognese

2. Ingredients

   • Beef, the shin and the plate Chapter 8 43 47 48 129
   • Pork, the belly Chapter 8 50 52 53
   • Tomato, bottled in August Chapter 6 30 74
   • Onion, carrot, celery: the soffritto Chapter 6 132 133 24
   • Wheat flour, stone-milled Chapter 6 26 16
   • Eggs, ten yolks Chapter 8 55 138
   • Salt Chapter 11 125 68
   • Milk, a cup Chapter 14 80
   • Wine, a glass into the pan Chapter 15 96

3. Crafts

   • Fresh egg pasta by hand Chapter 16 99
   • The pig's day Chapter 9 52 45
   • The rotation Chapter 6 24 23
   • The jar, and the botulism block Chapter 12 74 73
   • The three brines Chapter 11 70 69

4. Tools

   • The copper pan, tinned Chapter 4 12 14 11
   • The knife Chapter 3 6 5
   • The pasta board and the pin Chapter 4 18
   • The hearth and the coal bed Chapter 1 115 21
   • The forge, the village's Chapter 2 2 3 1

5. Ground

   • 2.7 ha of grass: the cow's, the village's Chapter 8 118 117
   • 1.0 ha arable, 0.5 clover Chapter 18 117
   • 1.5 ha of coppice Chapter 1 123 119
   • The sand: Arenosol, 25 to 40 soil points Chapter 5 25 42

Its documents

• 100 Traditional Bolognese Sauce Recipe The Biochemical, Historical, and Thermodynamic Formulation of Traditional Ragù alla Bolognese