The contents of a delicious bowl of ragù - simmered meat sauce, usually containing tomatoes - varies depending on what part of Italy you're visiting. So, as a fan of Ferrarese cuisine, it was important for me to learn the difference between bolognese ragù and Ferrarese ragù. And it turns out the differences are many! Let's break them down.
1. Simplicity
Ferrarese ragù is more paired down than Bolognese ragù in that it contains less ingredients. (Which is why I included a recipe for Ferrarese ragù on this blog, as dinnerwithevie is all about simple home cooking!)
This leads to a greater emphasis on the flavour of the meat itself and a slicker, more concentrated sauce that you need less of than when using bolognese ragù.
In contrast, Bolognese ragù has a higher vegetable content, making it higher in fibre and easier to digest. Cooking ragù alla bolognese is an indulgent experience you can throw your time and creativity into to really wow your guests and show off your cooking skills.
If you enjoy adding extra veggies to your ragù for health and complexity of flavour, Bolognese ragu is the way to go. But if you want maximum flavour for minimal effort, Ferrarese ragu is just perfect.
2. Cooking Time
Because of the lack of water and lower tomato content, Ferrarese ragù requires a much shorter cooking time. The amount of flavour one can achieve from just simmering this sauce for just 1.5 hours is outstanding. This makes it perfect for working parents or people with large families.
For Bolognese ragù, a "low and slow" approach is best. The higher veg content and acidity of the tomatoes means the sauce has to be cooked much longer in order to fully soften, develop and amalgamate the flavours.
3. Pancetta
Something that makes the flavour of bolognese ragù that little more complex and layered than its Ferrarese counterpart is the popular inclusion of pancetta. These little morsels of diced cured pork add extra flavour and make fore a more filling experience.
Ferrarese ragu does contain pork, but in the form of pork mince which is combined with the beef mince in a perfect partnership.
4. Aromatics
The common inclusion of nutmeg in Ferrarese ragù gives the dish a signature charm. Nutmeg goes delightfully well with the paired-down flavours of wine, meat and tomato and compliments the delicate flavour of pumpkin (the filling inside capelacci, stuffed pasta often paired with ragù in Ferrara).
In bologna, meanwhile, carrot and celery are often fried with the onion to lend an aromatic touch to the base of the sauce. This combination of ingredients is called a soffritto. I've also seen fresh rosmary included in some Bolognese ragù recipes and you'll find garlic added sometimes too.
5. Consistency
Bolognese ragù will often turn out being similar in consistency to chili con carne, with a thick sauce and more heterogeneity of texture, colour and flavour mouthful to mouthful.
Ferrarese ragù is not only more monochrome but has an oily rather than "wet" consistency. This makes it perfect for sticking to some of the flatter pasta shapes like tortelloni or pappardelle with ease without losing its punch.
6. Fame
Ragù originated in Bologna in the 18th Century and has remained a signature dish of the region. Outside of Italy, in fact, the sauce is often simply referred to as "Bolognese", causing some confusion.
Ferrarese ragù is of course not as popular. However, I believe it deserves much more love than it gets. If you're ever in Ferrara, you'll be hard pushed to find a traditional restaurant that doesn't serve it, and it's exceedingly popular among the locals. Once you try it for yourself, you'll see why!
