Ragu and Bolognese are two Italian sauces with red meat as the main ingredient, but they differ in their ingredients, preparation, and use.
Ragu is a generic Italian term for a meat-based sauce that is typically made with a combination of beef, pork, or veal; tomatoes; and herbs. The sauce is cooked slowly over low heat for several hours, resulting in a thick, rich sauce. This sauce is often used as a topping for pasta dishes, such as lasagne, cannelloni, and ravioli, or served over polenta.
Bolognese is a specific type of Italian meat sauce that is specific to the region of Emilia-Romagna. It is made with finely chopped beef, onions, carrots, celery, and pancetta, along with tomatoes, white wine, and milk. The sauce is simmered for several hours, resulting in a thick, deeply flavored sauce. This type of sauce is typically served over spaghetti, tagliatelle, or pappardelle.
In terms of ingredients, the main difference between Ragu and Bolognese is that Bolognese sauce contains the additional ingredients of carrots, celery, pancetta, wine, and milk. The use of these ingredients results in a more complex flavor than Ragu, which is simpler in flavor.
In terms of preparation, the main difference between Ragu and Bolognese is the cooking time. Ragu is typically cooked for a shorter period of time than Bolognese, resulting in a thinner sauce. Bolognese, on the other hand, is cooked for several hours, resulting in a thicker sauce.
Finally, in terms of use, Ragu is typically used as a topping for pasta dishes, such as lasagne, cannelloni, and ravioli, or served over polenta. Bolognese, on the other hand, is typically served over spaghetti, tagliatelle, or pappardelle.
In conclusion, Ragu and Bolognese are two Italian sauces with red meat as the main ingredient, but they differ in their ingredients, preparation, and use. Ragu is a simpler sauce made with beef, pork, or veal; tomatoes; and herbs, while Bolognese is a more complex sauce made with finely chopped beef, onions, carrots, celery, pancetta, tomatoes, white wine, and milk. Ragu is cooked for a shorter period of time and is used as a pasta topping, while Bolognese is cooked for several hours and is served over spaghetti, tagliatelle, or pappardelle.
Difference in Ingredients
Ragu and Bolognese are both tomato-based sauces, however, the ingredients that go into each sauce can vary significantly. Ragu is typically made with ground beef, pork, or veal, tomatoes, carrots, celery, garlic, onion, red wine, and olive oil. Bolognese sauce, on the other hand, typically contains ground beef, pork, or veal, tomatoes, carrots, celery, onion, garlic, white wine, and cream or milk. It may also contain nutmeg and cinnamon.
The main difference between the two sauces lies in the type of meat used and the additional ingredients. In Ragu, red wine is used as an acidifying agent, while in Bolognese, white wine is used. Additionally, Bolognese contains cream or milk, which gives it a creamier texture than the texture of Ragu.
Difference in Cooking Method
The cooking method for both Ragu and Bolognese can vary depending on the recipe. Generally speaking, however, Ragu is cooked for a shorter amount of time than Bolognese. Ragu is usually cooked for about 45 minutes to an hour, whereas Bolognese is cooked for two to three hours, which gives it a richer, more developed flavor.
Ragu is also typically served as a thinner sauce than Bolognese. Bolognese is usually cooked down until it has a thicker, more stew-like consistency. This is why Bolognese is traditionally served with thicker pasta shapes like rigatoni, while Ragu is usually served with thinner pasta shapes like spaghetti.
Difference in Serving
In addition to the differences in ingredients and cooking method, Ragu and Bolognese are served differently. Ragu is usually served as a topping for pasta, while Bolognese is traditionally served with tagliatelle or other ribbon-shaped pasta. Bolognese can also be served as a topping for bruschetta, crostini, or other types of Italian bread.
Ragu is also often served with polenta, while Bolognese is not. Additionally, Ragu is sometimes served as a topping for pizza, while Bolognese is not. Finally, Ragu can be served as a sauce for other dishes, while Bolognese is usually served as a stand-alone dish.