In Bologna’s lasagne ragù, finely ground pork is paired with beef.
Ragù alla bolognese is the meat sauce traditionally associated with Bologna, in Italy’s Emilia-Romagna region. Its characteristic base is a soffritto of onion, carrot, and celery, followed by ground or finely chopped meat. Beef supplies much of the sauce’s meaty structure, while pork contributes fat and richness; pancetta may also be used in some versions.
The sauce is gently cooked rather than quickly fried. Traditional preparations can include butter, wine, milk, a small amount of tomato paste or sauce, and a long simmer. This is why authentic Bolognese ragù is generally thicker and less tomato-dominant than many versions served outside Italy.
A common mix-up is assuming that “Bolognese” means any minced meat in tomato sauce. In Bologna, ragù is classically served with tagliatelle and used in lasagne alla bolognese, while spaghetti Bolognese is chiefly an international adaptation. Veal can appear in some recipes, but it is not the canonical partner asked for here.