Bill Buford explores the intricacies of traditional Italian ragù:
Fundamentally, a ragù is an equation involving a solid (meat) and a liquid (broth or wine), plus a slow heat, until you reach a result that is neither solid nor liquid. The most famous ragù is Bolognese, although there is not one Bolognese but many. Gianni Valdiserri confessed to me when I was in Porretta that when he and Betta married – Betta pregnant, sixteen years old, and still in school – he was concerned that he hadn’t tasted her ragù. This ragù, which she’d learned from an aunt, had been passed down through many generations of her family and would be different from the ragù that Gianni had grown up eating, his mother’s, which was profound and complex and touched something deep in his soul. He also knew that he’d never be able to teach Betta to make someone else’s. A ragù, he said, was a very personal thing. So imagine his happiness when he first ate a ragù made by Betta and discovered that yes, it was different from his mother’s – and better.
From Heat, by Bill Buford (published 2006)