An infographic titled “Italian Ragu Varieties” from TasteAtlas showcases different regional Italian ragù recipes, listing their key ingredients and traditional pasta pairings. It includes six varieties: 1. Ragù alla Bolognese (Bologna) – Minced beef, diced pancetta, onion, celery, tomatoes, carrots, red wine, stock, and milk. Served with tagliatelle. 2. Ragù Toscano (Tuscany) – Minced beef, sausage pieces, onion, celery, tomatoes, carrots, and red wine. Served with pici. 3. Ragù Napoletano (Naples) – Minced pancetta, prosciutto, beef chuck, pork ribs, tomato purée, piperna (a type of herb), basil, and red wine. Served with ziti. 4. Ragù alla Romagnola (Emilia-Romagna) – Minced pork, minced veal, onion, bacon, celery, tomatoes, carrots, and white wine. Served with tagliatelle. 5. Ragù d’Agnello (Foligno) – Minced lamb, garlic, tomato purée, rosemary, and white wine. Served with tagliatelle. 6. Ragù alla Pugliese (Apulia) – Diced pancetta, diced beef, diced lamb, sausage pieces, chickpeas, onion, garlic, tomato purée, tomato paste, chili peppers, and white wine. Served with orecchiette. Each ragù is visually represented with an image of the dish, a small map highlighting its origin, and corresponding pasta.
I made the mistake of asking a foodie friend what the difference is between a ragu and a bolognese and I’m getting sent like eLearning course shit
Of course it’s regional. I should’ve known it’d be regional.