Ragù alla Bolognese

This iconic ragù from Emilia-Romagna is all about meat. The small quantity of tomato in the sauce comes in the concentrated form of tomato purée and tomato paste, which add depth without turning it into a tomato sauce. You may be tempted to cut down on the browning time for the meat. Don’t give in. Slow, gentle browning is what gives this iconic ragù it…