THRIVING after the FALL

The Library · Document 100 · FEASTING · Dishes and drinks

Traditional Bolognese Sauce Recipe

Its printed title: The Biochemical, Historical, and Thermodynamic Formulation of Traditional Ragù alla Bolognese

Ragù alla Bolognese, the slow meat sauce of Bologna, traced from Alvisi, a cardinal's cook, in 1785 through Artusi's recipe 87 of 1891 to the Accademia Italiana della Cucina's versions of 1982 and 2023, compared in a table. It matches Italian cuts to German butchers' names (Kronfleisch, Saumfleisch), uses estratto, a Sicilian sun-dried tomato paste, and simmers the sauce in tin-lined copper, warning that tin melts at 232°C, so the pot must never heat empty. Beyond those butchers' names it stays in Italy.

Open the PDF 17 pages · 392 KB

Number
100
Book
FEASTING after the FALL
Shelf
Dishes and drinks
File
100 Traditional Bolognese Sauce Recipe.pdf
Pages
17
Works cited
81

On the Menu

Ragù alla Bolognese

In the Index

Copper and tin The cow The kitchen and its dishes

Its works cited 81

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 18 journals, universities and public bodies
  • 1 book, archive or patent
  • 1 document-sharing site
  • 2 encyclopaedias
  • 6 forums, video and social sites
  • 15 blogs
  • 1 shop or maker
  • 37 other web pages
Show all 81
  1. Ragu' alla bolognese - Italian recipes by GialloZafferano giallozafferano.com/recipes/Ragu-alla-bolognes…
  2. Maccheroni Alla Bolognes by Pellegrino Artusi Authentic Recipe tasteatlas.com/ragu-alla-bolognese/recipe/macc…
  3. Rendering: The Original Way Humans Preserved Fat, Flavor, and Life modernstoneage.com/blog/rendering-fat-the-orig…
  4. The Secret Ingredient: Milk In Bolognese Decoded - Revenue Hub rhmdb.irs.kg.gov.ng/kg-news/the-secret-ingredi…
  5. Collagen conversion - what is the threshold temperature? community.chefsteps.com/discussion/1547/collag…
  6. Care of Copper Cookware hammersmithcookware.com/care-of-copper-cookware/
  7. The chemistry of copper cookware greekchemistinthekitchen.com/post/the-chemistr…
  8. Bolognese sauce - Wikipedia en.wikipedia.org/wiki/Bolognese_sauce
  9. More Than Just a Sauce: The Evolution of Bolognese Ragù Article casaboston.blog/2025/06/30/more-than-just-a-sa…
  10. Kardinals Ragù à la Alberto Alvisi - Rezepte - Neons Kitchen neonwahn.de/rezepte/kardinals-ragu-a-la-albert…
  11. Bolognese Sauce: 3 historical recipes from 3 centuries - YouTube youtube.com/watch?v=wCNeahsMtrM
  12. Authentic Ragù alla Bolognese recipe Bologna, Italy - TasteAtlas tasteatlas.com/ragu-alla-bolognese/recipe/the-…
  13. What does adding milk do to ragu Bolognese? It is a ... - Reddit reddit.com/r/Cooking/comments/9joknv/what_does…
  14. 87. MACCHERONI ALLA BOLOGNESE - Pellegrino Artusi pellegrinoartusi.it/87-maccheroni-alla-bologne…
  15. Maccheroni alla bolognese | The Blog That Ate Manhattan tbtam.com/2022/10/maccheroni-alla-bolognese/
  16. The first documented "original" Bolognese recipe by Pellegrino dazinthekitchen.blogspot.com/2025/03/the-first…
  17. The New Official Recipe for Ragù alla Bolognese stefangourmet.com/2025/03/16/the-new-official-…
  18. DEPOSITATA LA RINNOVATA RICETTA DEL VERO RAGU' ALLA bo.camcom.gov.it/it/blog/depositata-la-rinnova…
  19. Should you add milk to your bolognese? Yes, according to Bologna sbs.com.au/food/the-cook-up-with-adam-liaw/art…
  20. Italian Academy of Cuisine registers updated recipe for true ragù accademiaitalianadellacucina.it/en/notizie/not…
  21. Ragù alla bolognese - updated recipe_20 April 2023.pdf accademiaitalianadellacucina.it/sites/default/…
  22. Authentic Ragù alla Bolognese Recipe | PDF | Home - Scribd de.scribd.com/document/653542357/Ragu-Alla-Bol…
  23. Authentic Ragù alla Bolognese recipe Bologna, Italy - TasteAtlas tasteatlas.com/ragu-alla-bolognese/recipe/ital…
  24. Ragù alla Bolognese - das Original - Enjoy Food enjoy-food.de/2024/10/03/ragu-alla-bolognese-d…
  25. Guide to Fatty Cuts of Beef - The Bearded Butchers beardedbutchers.com/blogs/news/guide-to-fatty-…
  26. Time and temperature for converting collagen to gelatin in chuck cooking.stackexchange.com/questions/86511/time…
  27. Evaluating the effect of cooking temperature and time on collagen pubmed.ncbi.nlm.nih.gov/33368297/
  28. German Meat Cuts in Germany | CarneAtlas carneatlas.com/country/germany
  29. Fleischereien in Berlin - Berlin Typography - WordPress.com berlintypography.wordpress.com/2017/11/08/flei…
  30. Rindfleisch Teilstücke: Der komplette Butcher Cuts Guide natuerlich-boehm.de/rindfleisch-teilstuecke-bu…
  31. Beef Cuts auf culinamus - fine food blog🍽 culinamus.com/en/3-knowledge/beef-cuts/
  32. Teilstücke von Rindfleisch - Wikipedia de.wikipedia.org/wiki/Teilst%C3%BCcke_von_Rind…
  33. Cuts vom Rind: Alle Zuschnitte auf einen Blick mit wichtigen Infos fleischglueck.de/magazin/cuts-rind/
  34. 15 Best German Beef Cuts in Germany - TasteAtlas tasteatlas.com/best-rated-german-beef-cuts-in-…
  35. Fleischkunde Rind - Teilstücke vom Rind - Sippel Beef sippel-beef.de/wissenswertes/fleischkunde/flei…
  36. Ragù, also known as Bolognese: In Search of the Original - vinonudo vinonudo.at/en/blogs/blog/ragu-alias-bolognese…
  37. How Fat Renders and Flavors Food | BBQHOUSE bbqhouse.shop/projects/how-fat-renders-and-fla…
  38. What exactly happens scientifically when you cook bacon? Can that reddit.com/r/AskCulinary/comments/yg4vl/what_e…
  39. Bolognese Sauce: The Definitive Guide to Authentic Ragù alla laragazzacolmattarello.com/en/bolognese-sauce-…
  40. Bolognese : Homemade Meat Sauce = Italians invented yumminess thatothercookingblog.com/2013/02/11/ragubologn…
  41. The Do's and Don'ts of Copper Cookware Care rockymountainretinning.com/blog/copper-care-ti…
  42. A Bolognese and a Battuto - Our Italian Table ouritaliantable.com/bolognese-pasta/
  43. Unlock the Flavor: Mastering Italian Soffritto Recipe - Mortadella Head mortadellahead.com/italian-soffritto-recipe/
  44. The Italian Flavor Base: Battuto, Soffritto, Trito - BELLAVITÆ - bellavitae.com/the-italian-flavor-base-battuto…
  45. Casein Micelles; Whey Proteins; Enzymes – Dairy Science and books.lib.uoguelph.ca/dairyscienceandtechnolog…
  46. Casein Micelles as an Emerging Delivery System for Bioactive Food pmc.ncbi.nlm.nih.gov/articles/PMC8392355/
  47. Role of casein micelle on the thermal denaturation of whey protein pepite-depot.univ-lille.fr/LIBRE/EDSMRE/2022/2…
  48. Influence of Heating Temperature and pH on Acid Gelation of ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC11172180/
  49. Experimental and Modelling Study of the Denaturation of Milk ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC5355583/
  50. Bolognese: The Meat Ragù - SaucierAI saucierai.com/course/red-sauces/lesson/l3-2
  51. Buffering Capacity of Dairy Powders and Their Effect on Yoghurt kosfaj.org/archive/view_article?pid=kosfa-38-2…
  52. Revisiting Ragu Bolognese grandpajoesitaliankitchen.com/blogs/revisiting…
  53. (PDF) Effect of interactions between denatured whey proteins and researchgate.net/publication/231841067_Effect_…
  54. Estratto: the Sicilian sun-dried tomato concentrate | WikiCibo wikicibo.com/en/prodotti/condimenti/estratto-d…
  55. How to use tomatoes, sunshine and salt to make Sicilian 'astrattu' youtube.com/watch?v=_vJObBzu29o
  56. How to Jar the Sun: Sicily's Summertime Preserves - Italy Segreta italysegreta.com/how-to-jar-the-sun-sicilys-su…
  57. How to make sun dry tomatoes, Sicilian way - Three Farms Island threefarmsisland.com/how-to-make-sun-dry-tomat…
  58. Copper vs. stainless steel – difference in heat and use rune-jakobsen.com/en-be/blogs/rune-jakobsen-de…
  59. Thermal Conductivity - HyperPhysics hyperphysics.phy-astr.gsu.edu/hbase/Tables/thr…
  60. Copper Fundamentals | Brooklyn Copper Cookware brooklyncoppercookware.com/copper-fundamentals/
  61. Copper Tin-Lined Skillets: maintenance, best uses, cooking tips and pr copperstateforge.com/blogs/seasoning-and-care/…
  62. Cookware Retinning and Copper Repair - Care retinning.com/care.html
  63. Is it Safe to Cook in Tin-Lined Copper Pots? shinetinplate.com/is-it-safe-to-cook-in-tin-li…
  64. Hand re-tinning copper cookware: Smart, Safe Tips - Finishing.com finishing.com/255/53.shtml
  65. How to care for copper cookware duparquet.com/coppercare
  66. Care of copper pans and tagines. - Netherton Foundry netherton-foundry.co.uk/copper-pan-care
  67. The Evolution of Interfacial Intermetallic Compound Growth and ir.uitm.edu.my/100865/1/100865.pdf
  68. Cu3Sn joint based on transient liquid phase bonding of Cu ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9837067/
  69. intermetallics formation and growth at the interface of tin-based tsapps.nist.gov/publication/get_pdf.cfm?pub_id…
  70. Cu6Sn5 and Cu3Sn lntermetallics Study in the Sn-40Pb/Cu System journal.uitm.edu.my/index.php/SRJ/article/view…
  71. Formation and Growth of Intermetallics at the Interface Between tsapps.nist.gov/publication/get_pdf.cfm?pub_id…
  72. The Microstructure Evolution and Activation Energy Study of ejournal.unimap.edu.my/index.php/ijneam/articl…
  73. Thermal Denaturation Studies of Collagen by Microthermal Analysis pmc.ncbi.nlm.nih.gov/articles/PMC3127184/
  74. Preparation of Gelatin from Broiler Chicken Stomach Collagen - MDPI mdpi.com/2304-8158/12/1/127
  75. (PDF) Analysis of Physical, Mechanical and Thermal Degradation of researchgate.net/publication/356423934_Analysi…
  76. Authentic Bolognese Sauce: The Secret to a Rich, Traditional Ragù vincenzosplate.com/the-secret-to-authentic-bol…
  77. The Origin and History of the Bolognese Sauce - Grapes & Grains grapesandgrains.org/2017/04/the-origin-and-his…
  78. Authentic Bolognese Sauce From Bologna Italy gastro-grub.com/authentic-bolognese-sauce.html
  79. Ragù vs. Bolognese: Differences, Origins & Uses | Red Gold Tomatoes redgoldtomatoes.com/tuttorosso/post/ragu-vs-bo…
  80. La Cucina italiana.it - Casa Artusi casartusi.it/it/files/la-cucina-italiana-nel-r…
  81. Ragù alla bolognese - Bologna Welcome bolognawelcome.com/en/other/recipes-and-typica…