Italian Ragù (Bolognese Sauce)

A pasta dressing with a story: the Ruffoni family’s ragù (bolognese sauce)

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Ragù (Bolognese sauce) is one of the most representative sauces of traditional Italian cuisine.

Rich in taste and character, a good ragù is the perfect sauce to dress any type of pasta – from fresh egg tagliatelle to durum wheat rigatoni – works wonders with stuffed pasta (the renowned Tortellini alla Bolognese are nothing more than tortellini served with delicious ragù!) and reaches its peak splendor with piping hot lasagne (intrigued? Have a look at our family recipe here).

Celebrated all over the world, the traditional ragù recipe comes from Bologna, the food-loving capital city of Emilia-Romagna. And it’s from this very region that, in 1933, the Ruffoni great-grandparents Antonio and Ribelle started their journey to Omegna, bringing their infants Fremide and Antonietta and all their belongings on their two bicycles, along with the recipes of their land.

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Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we collect simple, delicious recipes of the Italian heritage, as they have been handed down through generations of Ruffoni, along with more recent additions by our youngest family members.