{"id":2863,"date":"2017-01-10T14:01:23","date_gmt":"2017-01-10T19:01:23","guid":{"rendered":"http:\/\/recipephany.com\/?p=2863"},"modified":"2023-08-13T16:26:00","modified_gmt":"2023-08-13T20:26:00","slug":"classic-ragu-alla-bolognese-from-ada-boni","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=2863","title":{"rendered":"Classic Rag\u00f9 alla Bolognese from Ada Boni"},"content":{"rendered":"

Dan calls it \u201cfaux-lognese,\u201d that sea of tomato sauce with ground beef swimming in it. Real bolognese, Dan argues, is a rag\u00f9, or stew, of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream. And he knows because Ada Boni, the Mamma of Italian Cookbooks, said so.<\/p>\n

Ada Boni captured authentic Italian cooking in the landmark\u00a0 Il Talismano della Felicit\u00e0<\/em>, (Talisman of Happiness, <\/em>or simply The Talisman<\/em>) (1928) which became Italy\u2019s standard cookbook for many decades, influencing generations of cooks. Boni\u2019s Italian Regional Cooking<\/em> (1969) has long been Dan\u2019s go-to reference, as trusted as if it were written by his own Italian grandmother, Maria Rosa Nicoletta Maddalena De Stefano Discenza (or simply Nicoletta).<\/p>\n

Not<\/em> a red sauce<\/strong><\/p>\n

Over time, however, bolognese has transmuted into a red sauce. Even the biggest of culinary bigshots\u2014Craig Claiborne<\/a>, Marcella Hazan<\/a> (touted as the gold standard), and even\u00a0Lidia Bastianich<\/a>\u2014couldn\u2019t leave well enough alone without saucing it up with tomatoes. Julia Moskin wrote in the New York Times<\/em> that in a rag\u00f9, the meat melts into the sauce. I say it\u2019s the other way around: the sauce melts into the meat.<\/p>\n

One of my cookbook heroes, Myra Waldo, was a prolific travel and food writer who, like Boni, linked each dish to its regional cuisine. In Seven Wonders of the Cooking World<\/em> she noted that Bologna cooks with both butter (generally used in the North) and olive oil (preferred in the South). She described her authentic bolognese as a rag\u00f9 typical of a city that loves its fats.<\/p>\n

But lots of fats<\/strong><\/p>\n

And speaking of fats, chicken livers are the secret to over-the-top lushness. Like anchovies, they disappear into the background, adding a depth of flavor and richness that makes you smile but you can\u2019t pin down. However, while I consider them essential, in Italy chicken livers appear to be no longer \u201cde rigueur,\u201d or rather, \u201cde rag\u00f9.\u201d*<\/p>\n

The quantities here are for guidelines only. Adjust meat amounts and proportions to your taste, and go heavy on the aromatics if you are so inclined. It\u2019s traditional to cook the sauce for an hour and a half, but we\u2019ve found it cooks down nicely in only 45 minutes.<\/p>\n

Dan usually serves bolognese on his homemade tagliatelle, but here we\u2019ve used a hefty macaroni called gigli (or campanelle). Our neighborhood Stop & Shop sells its own imported gigli for a quarter of what you\u2019d pay at Whole Foods, and it holds up well to the hearty bolognese.<\/p>\n

For a bold, authentic rag\u00f9, don\u2019t wimp out. Look these meats and fats squarely in the eye. You\u2019ll be rewarded with the flavors Bologna originally had in mind, better than a faux-lognese even from Boston’s North End.<\/p>\n

*NOTE, March 24, 2020:\u00a0 Maribel Agullo teaches Italian cooking in Bologna (Taste of Italy<\/a>). She\u00a0informed me (see comment below) that the official recipe for Rag\u00f9 alla Bolognese as registered with Bologna’s Chamber of Commerce does not include chicken livers, and Italians don’t use them anymore. For our follow-up in-depth story, see “Classic Rag\u00f9 Bolognese Redux: Do Chicken Livers Deliver?”<\/a><\/p>\n

Rag\u00f9: Bolognese Meat Sauce<\/span><\/h3>\n

Adapted from Ada Boni’s Italian Regional Cooking<\/em><\/p>\n

    \n
  • 6 tablespoons butter<\/li>\n
  • 2 \u00bd tablespoons oive oil<\/li>\n
  • 1 onion, finely chopped<\/li>\n
  • 1 carrot, finely chopped<\/li>\n
  • 1 stalk celery, finely chopped<\/li>\n
  • 2\/3 cup bacon, finely chopped (or pancetta)<\/li>\n
  • \u00be cup ground pork<\/li>\n
  • \u00be cup ground beef<\/li>\n
  • \u00bc cup sausage meat<\/li>\n
  • 2-3 chicken livers, trimmed, rinsed and chopped<\/li>\n
  • 2\/3 cup dry white wine (or vermouth)<\/li>\n
  • Salt and pepper<\/li>\n
  • 4 teaspoons tomato paste, or more to taste<\/li>\n
  • about 1 \u00bc cup stock (we prefer chicken) or water, whatever needed to keep the sauce moist<\/li>\n
  • 4 tablespoons light cream or milk<\/li>\n<\/ul>\n
      \n
    1. Heat half the butter and all the oil in a deep frying pan. Add onion, carrot, celery and bacon or pancetta, and fry over low heat until vegetables soften and begin to change color. Add the pork, beef, sausage meat and livers, frying gently until they begin to brown, crumbling with a fork. Moisten with wine and cook until it evaporates, then season to taste with salt and pepper. Dilute the tomato paste with a little stock. Stir this into the sauce, cover and cook slowly, stirring from time to time, gradually adding the rest of the stock.<\/li>\n
    2. After the sauce has been cooking for 45 minutes, stir in the cream and continue cooking until it reduces. Finally add the remaining butter and stir until melted and thoroughly mixed into the sauce.<\/li>\n
    3. Undercook macaroni or pasta a minute, remove from cooking water and add to the sauce to finish cooking and absorb flavor. Add a little pasta cooking water if needed.<\/li>\n<\/ol>\n

      Makes enough for 1 -1 \u00bd pounds of pasta. Serve with grated romano and\/or parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Dan calls it \u201cfaux-lognese,\u201d that sea of tomato sauce with ground beef swimming in it. Real bolognese, Dan argues, is a rag\u00f9, or stew, of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream. And he knows because Ada Boni, the Mamma of Italian Cookbooks, said so. Ada Boni captured authentic Italian cooking in the landmark\u00a0 Il Talismano della Felicit\u00e0, (Talisman of Happiness, or simply The Talisman) (1928) which became Italy\u2019s standard cookbook for many decades, influencing generations of cooks. Boni\u2019s Italian Regional Cooking (1969) has long been Dan\u2019s go-to reference, as trusted as if it were written by his own Italian grandmother, Maria Rosa Nicoletta Maddalena De Stefano Discenza (or simply Nicoletta). Not a red sauce Over time, however, bolognese has transmuted into a red sauce. Even the biggest of culinary bigshots\u2014Craig Claiborne, Marcella Hazan (touted as the gold standard), and even\u00a0Lidia Bastianich\u2014couldn\u2019t leave well enough alone without saucing it up with tomatoes. Julia Moskin wrote in the New York Times that in a rag\u00f9, the meat melts into the sauce. I say it\u2019s the other way around: the sauce melts into the meat. One of my cookbook heroes, Myra Waldo, was a prolific travel and food writer who, like Boni, linked each dish to its regional cuisine. In Seven Wonders of the Cooking World she noted that Bologna cooks with both butter (generally used in the North) and olive oil (preferred in the South). She described her authentic bolognese as a rag\u00f9 typical of a city that loves its fats. But lots of fats And speaking of fats, chicken livers are the secret to over-the-top lushness. Like anchovies, they disappear into the background, adding a depth of flavor and richness that makes you smile but you can\u2019t pin down. However, while I consider them essential, in Italy chicken livers appear to be no longer \u201cde rigueur,\u201d or rather, \u201cde rag\u00f9.\u201d* The quantities here are for guidelines only. Adjust meat amounts and proportions to your taste, and go heavy on the aromatics if you are so inclined. It\u2019s traditional to cook the sauce for an hour and a half, but we\u2019ve found it cooks down nicely in only 45 minutes. Dan usually serves bolognese on his homemade tagliatelle, but here we\u2019ve used a hefty macaroni called gigli (or campanelle). Our neighborhood Stop & Shop sells its own imported gigli for a quarter of what you\u2019d pay at Whole Foods, and it holds up well to the hearty bolognese. For a bold, authentic rag\u00f9, don\u2019t wimp out. Look these meats and fats squarely in the eye. You\u2019ll be rewarded with the flavors Bologna originally had in mind, better than a faux-lognese even from Boston’s North End. *NOTE, March 24, 2020:\u00a0 Maribel Agullo teaches Italian cooking in Bologna (Taste of Italy). She\u00a0informed me (see comment below) that the official recipe for Rag\u00f9 alla Bolognese as registered with Bologna’s Chamber of Commerce does not include chicken livers, and Italians don’t use them anymore. For our follow-up in-depth story, see “Classic Rag\u00f9 Bolognese Redux: Do Chicken Livers Deliver?” Rag\u00f9: Bolognese Meat Sauce Adapted from Ada Boni’s Italian Regional Cooking 6 tablespoons butter 2 \u00bd tablespoons oive oil 1 onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 2\/3 cup bacon, finely chopped (or pancetta) \u00be cup ground pork \u00be cup ground beef \u00bc cup sausage meat 2-3 chicken livers, trimmed, rinsed and chopped 2\/3 cup dry white wine (or vermouth) Salt and pepper 4 teaspoons tomato paste, or more to taste about 1 \u00bc cup stock (we prefer chicken) or water, whatever needed to keep the sauce moist 4 tablespoons light cream or milk Heat half the butter and all the oil in a deep frying pan. Add onion, carrot, celery and bacon or pancetta, and fry over low heat until vegetables soften and begin to change color. Add the pork, beef, sausage meat and livers, frying gently until they begin to brown, crumbling with a fork. Moisten with wine and cook until it evaporates, then season to taste with salt and pepper. Dilute the tomato paste with a little stock. Stir this into the sauce, cover and cook slowly, stirring from time to time, gradually adding the rest of the stock. After the sauce has been cooking for 45 minutes, stir in the cream and continue cooking until it reduces. Finally add the remaining butter and stir until melted and thoroughly mixed into the sauce. Undercook macaroni or pasta a minute, remove from cooking water and add to the sauce to finish cooking and absorb flavor. Add a little pasta cooking water if needed. Makes enough for 1 -1 \u00bd pounds of pasta. Serve with grated romano and\/or parmesan.<\/p>\n","protected":false},"author":1,"featured_media":2876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146,332,12,1,644],"tags":[344,335,334,343,341,338,333,339,336,340,337,342],"class_list":["post-2863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-italian","category-main-dish","category-other","category-pasta","tag-ada-boni-bolognese-sauce","tag-bolognese-ragout","tag-bolognese-sauce","tag-italian-meat-sauce","tag-meat-sauce-bologna-style","tag-pasta-bolognese","tag-ragout-bolognese","tag-ragu","tag-ragu-bolognese","tag-ragu-sauce","tag-spaghetti-bolognese","tag-tomato-and-meat-sauce"],"yoast_head":"\nClassic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany<\/title>\n<meta name=\"description\" content=\"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=2863\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany\" \/>\n<meta property=\"og:description\" content=\"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/recipephany.com\/?p=2863\" \/>\n<meta property=\"og:site_name\" content=\"Recipephany\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/recipephany\" \/>\n<meta property=\"article:published_time\" content=\"2017-01-10T19:01:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-13T20:26:00+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Diane Brody\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Diane Brody\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863\"},\"author\":{\"name\":\"Diane Brody\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/person\\\/ceb5256036c2109ed88f1857793eff60\"},\"headline\":\"Classic Rag\u00f9 alla Bolognese from Ada Boni\",\"datePublished\":\"2017-01-10T19:01:23+00:00\",\"dateModified\":\"2023-08-13T20:26:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863\"},\"wordCount\":792,\"commentCount\":10,\"publisher\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\"},\"image\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2017\\\/01\\\/IMG_7710asmall.jpg\",\"keywords\":[\"Ada Boni Bolognese Sauce\",\"Bolognese Ragout\",\"Bolognese Sauce\",\"Italian meat sauce\",\"Meat Sauce Bologna Style\",\"Pasta Bolognese\",\"Ragout Bolognese\",\"Rag\u00f9\",\"Ragu Bolognese\",\"Rag\u00f9 Sauce\",\"Spaghetti Bolognese\",\"Tomato and Meat Sauce\"],\"articleSection\":[\"Beef\",\"Italian\",\"Main Dish\",\"Other\",\"Pasta\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"http:\\\/\\\/recipephany.com\\\/?p=2863#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863\",\"url\":\"http:\\\/\\\/recipephany.com\\\/?p=2863\",\"name\":\"Classic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#primaryimage\"},\"image\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2017\\\/01\\\/IMG_7710asmall.jpg\",\"datePublished\":\"2017-01-10T19:01:23+00:00\",\"dateModified\":\"2023-08-13T20:26:00+00:00\",\"description\":\"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.\",\"breadcrumb\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"http:\\\/\\\/recipephany.com\\\/?p=2863\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#primaryimage\",\"url\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2017\\\/01\\\/IMG_7710asmall.jpg\",\"contentUrl\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2017\\\/01\\\/IMG_7710asmall.jpg\",\"width\":\"600\",\"height\":\"400\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2863#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"http:\\\/\\\/recipephany.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Classic Rag\u00f9 alla Bolognese from Ada Boni\"}]},{\"@type\":\"WebSite\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#website\",\"url\":\"http:\\\/\\\/recipephany.com\\\/\",\"name\":\"Recipephany\",\"description\":\"recipes that change our lives\",\"publisher\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"http:\\\/\\\/recipephany.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\",\"name\":\"Recipephany\",\"url\":\"http:\\\/\\\/recipephany.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/Recipephany2.jpg\",\"contentUrl\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/Recipephany2.jpg\",\"width\":1163,\"height\":625,\"caption\":\"Recipephany\"},\"image\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/recipephany\"]},{\"@type\":\"Person\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/person\\\/ceb5256036c2109ed88f1857793eff60\",\"name\":\"Diane Brody\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g\",\"caption\":\"Diane Brody\"},\"description\":\"Diane Brody was a finalist in a Weetabix baking contest (Weetabix Banana Bread), and won the grand prize in a Ken's Steak House Salad Dressing salad contest for her Emperor's Prize Salad. She ran Brody Marketing (brodymarketing.com) for high tech and biotech companiess. She has an MBA with honors from Boston University, and a BA with distinction from Simmons College in communications. You can find her on Linked In if you really want to.\",\"url\":\"http:\\\/\\\/recipephany.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Classic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany","description":"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"http:\/\/recipephany.com\/?p=2863","og_locale":"en_US","og_type":"article","og_title":"Classic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany","og_description":"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.","og_url":"http:\/\/recipephany.com\/?p=2863","og_site_name":"Recipephany","article_publisher":"https:\/\/www.facebook.com\/recipephany","article_published_time":"2017-01-10T19:01:23+00:00","article_modified_time":"2023-08-13T20:26:00+00:00","og_image":[{"width":600,"height":400,"url":"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg","type":"image\/jpeg"}],"author":"Diane Brody","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Diane Brody","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"http:\/\/recipephany.com\/?p=2863#article","isPartOf":{"@id":"http:\/\/recipephany.com\/?p=2863"},"author":{"name":"Diane Brody","@id":"http:\/\/recipephany.com\/#\/schema\/person\/ceb5256036c2109ed88f1857793eff60"},"headline":"Classic Rag\u00f9 alla Bolognese from Ada Boni","datePublished":"2017-01-10T19:01:23+00:00","dateModified":"2023-08-13T20:26:00+00:00","mainEntityOfPage":{"@id":"http:\/\/recipephany.com\/?p=2863"},"wordCount":792,"commentCount":10,"publisher":{"@id":"http:\/\/recipephany.com\/#organization"},"image":{"@id":"http:\/\/recipephany.com\/?p=2863#primaryimage"},"thumbnailUrl":"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg","keywords":["Ada Boni Bolognese Sauce","Bolognese Ragout","Bolognese Sauce","Italian meat sauce","Meat Sauce Bologna Style","Pasta Bolognese","Ragout Bolognese","Rag\u00f9","Ragu Bolognese","Rag\u00f9 Sauce","Spaghetti Bolognese","Tomato and Meat Sauce"],"articleSection":["Beef","Italian","Main Dish","Other","Pasta"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["http:\/\/recipephany.com\/?p=2863#respond"]}]},{"@type":"WebPage","@id":"http:\/\/recipephany.com\/?p=2863","url":"http:\/\/recipephany.com\/?p=2863","name":"Classic Rag\u00f9 alla Bolognese from Ada Boni - Recipephany","isPartOf":{"@id":"http:\/\/recipephany.com\/#website"},"primaryImageOfPage":{"@id":"http:\/\/recipephany.com\/?p=2863#primaryimage"},"image":{"@id":"http:\/\/recipephany.com\/?p=2863#primaryimage"},"thumbnailUrl":"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg","datePublished":"2017-01-10T19:01:23+00:00","dateModified":"2023-08-13T20:26:00+00:00","description":"Here's the real thing, a classic Bolognese of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream.","breadcrumb":{"@id":"http:\/\/recipephany.com\/?p=2863#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["http:\/\/recipephany.com\/?p=2863"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"http:\/\/recipephany.com\/?p=2863#primaryimage","url":"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg","contentUrl":"http:\/\/recipephany.com\/wp-content\/uploads\/2017\/01\/IMG_7710asmall.jpg","width":"600","height":"400"},{"@type":"BreadcrumbList","@id":"http:\/\/recipephany.com\/?p=2863#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"http:\/\/recipephany.com\/"},{"@type":"ListItem","position":2,"name":"Classic Rag\u00f9 alla Bolognese from Ada Boni"}]},{"@type":"WebSite","@id":"http:\/\/recipephany.com\/#website","url":"http:\/\/recipephany.com\/","name":"Recipephany","description":"recipes that change our lives","publisher":{"@id":"http:\/\/recipephany.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"http:\/\/recipephany.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"http:\/\/recipephany.com\/#organization","name":"Recipephany","url":"http:\/\/recipephany.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"http:\/\/recipephany.com\/#\/schema\/logo\/image\/","url":"http:\/\/recipephany.com\/wp-content\/uploads\/2022\/05\/Recipephany2.jpg","contentUrl":"http:\/\/recipephany.com\/wp-content\/uploads\/2022\/05\/Recipephany2.jpg","width":1163,"height":625,"caption":"Recipephany"},"image":{"@id":"http:\/\/recipephany.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/recipephany"]},{"@type":"Person","@id":"http:\/\/recipephany.com\/#\/schema\/person\/ceb5256036c2109ed88f1857793eff60","name":"Diane Brody","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/00a5d3ed69377f8374b09ee96ac8815212a211d92aab1fdc8e15763ab223160a?s=96&d=mm&r=g","caption":"Diane Brody"},"description":"Diane Brody was a finalist in a Weetabix baking contest (Weetabix Banana Bread), and won the grand prize in a Ken's Steak House Salad Dressing salad contest for her Emperor's Prize Salad. She ran Brody Marketing (brodymarketing.com) for high tech and biotech companiess. She has an MBA with honors from Boston University, and a BA with distinction from Simmons College in communications. You can find her on Linked In if you really want to.","url":"http:\/\/recipephany.com\/?author=1"}]}},"_links":{"self":[{"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/posts\/2863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/recipephany.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2863"}],"version-history":[{"count":69,"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/posts\/2863\/revisions"}],"predecessor-version":[{"id":8578,"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/posts\/2863\/revisions\/8578"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recipephany.com\/index.php?rest_route=\/wp\/v2\/media\/2876"}],"wp:attachment":[{"href":"http:\/\/recipephany.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipephany.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2863"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipephany.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}