International Journal of Arts and Humanities (IJAH)

This paper discusses the origin and evolution of the Italian meat sauce ragù bolognese, known in English as Bolognese sauce, which was first documented in 1891 in a recipe by Pellegrino Artusi. It also examines an earlier recipe called Ragù per li maccheroni appasiciati (Sloppy Macaroni) by Alberto Alvisi dating to the late 18th century. Later, the evolution of Bolognese sauce up to the present is investigated by dividing the modern age into the pre-World War II and post- World War II eras. We show that the original recipe entered the 20th century in two different directions. One basically preserved the original ingredients and cooking method, while the other began to experiment with the recipe by replacing, adding or leaving out original ingredients, and reducing the simmering time. These experiments reached a stage where the tradition- conscious Italian Academy of Cuisine felt a strong obligation to go back to the recipe’s roots and register their authentic ragù bolognese version with the Bologna Chamber of Commerce in 1982 under the name ragù alla bolognese in order to set a standard for its proper ingredients and preparation.