There really is no such thing as a standard Bolognese/Ragu - recipes differ not just between regions and towns; but also between families
For instance - my wife's recipe (she's from Florence), which she learnt from her family's cook - has neither livers nor milk in it. In fact, when I raised the possibility of including these ingredients she shouted me out of the kitchen. Not sure what I was doing in any case as the ragu is astonishing. Eaten cold, on top of some sourdough it is one of life's great snacks
On the other hand, some friends - also from Florence - swear by chicken livers as part of their recipe.
What is consistent, however, is that no one browns the meat, everyone obsesses with the quality of the tomatoes and there is complete agreement on the need for a long, slow cook
For instance - my wife's recipe (she's from Florence), which she learnt from her family's cook - has neither livers nor milk in it. In fact, when I raised the possibility of including these ingredients she shouted me out of the kitchen. Not sure what I was doing in any case as the ragu is astonishing. Eaten cold, on top of some sourdough it is one of life's great snacks
On the other hand, some friends - also from Florence - swear by chicken livers as part of their recipe.
What is consistent, however, is that no one browns the meat, everyone obsesses with the quality of the tomatoes and there is complete agreement on the need for a long, slow cook
