The Rich History of Bolognese Sauce

To create culinary perfection, you need to know where you've been before you can blaze the trail forward. That's why we've mastered the history of Bolognese sauce. It's not just about respecting tradition – it's about understanding the genius of our predecessors so we can stand on their shoulders and reach even greater heights. We're not just making sauce here; we're continuing a legacy. And trust us, once you know the story behind every simmer and stir, you'll taste the difference. This isn't just history – it's the foundation of flavor mastery.

Ancient Roman cooking

Pre-18th Century

Ancient Origins

Meat-based sauces have been a staple in Italian cuisine since ancient Roman times, laying the foundation for what would become Bolognese sauce.

18th century Italian kitchen

18th Century

The Birth of Ragù

The first documented recipe resembling modern Bolognese sauce appeared, called 'rag'. It was typically made with veal or beef, pancetta, carrots, celery, and onions.

19th century Bologna

19th Century

Refinement and Popularity

The recipe continued to evolve, with increased use of tomatoes. It began to be paired specifically with tagliatelle and became a symbol of Bologna's culinary heritage.

Bolognese sauce going global

20th Century

Codification and Global Spread

In 1982, the official recipe was registered. The sauce spread globally, often in forms different from the original, like the popular combination with spaghetti.

Bolognese debate

21st Century

Tradition vs. Innovation

Today, there's an ongoing debate between traditionalists and innovators. However, the essence remains: a rich, meaty sauce that embodies the flavors of Bologna.