The beloved winter warmer hailing from Bologna, Italy is a surprisingly controversial dish.
Though many chefs will agree that every Bolognese sauce begins with a combination of chopped celery, carrots and onion – mirepoix, as it’s known in French, or sofrito, as it’s referred to in Italian – there’s a lot more that goes into the traditional tomatoey beef ragu, and slight variations are common even amongst native Italians.
