Ragout is truly a classic of the Italian culinary tradition (although the original term ragout is of French origin), just the word is enough to make us think of the smell of grandma's cooking, of Sunday family lunches. Did you know that the recipe for ragu is registered with the Bologna Chamber of Commerce? Let's see what flavours and spices are included in the official recipe and any variations.

Yes, the original recipe for ragu alla bolognese has been deposited with the chamber of commerce since 17 October 1982, although it has recently undergone updates, approved by the Study Committee of the Italian Academy of Cuisine.
Among the must-have spices, the approved recipe includes onion, carrot, celery stalk and black pepper, and admits as a variation the addition of a pinch of nutmeg.
Spices for ragu: alternative versions

Beyond the official deposited versions, we know that every region, and sometimes every cuisine, has slight variations when it comes to traditional recipes.
Among the spices not included in the official recipe, to give an extra touch of flavour to the ragout, we find cinnamon (often also added to meat fillings), cloves, juniper berries, the classic black pepper is replaced by more aromatic varieties, and the more daring even add aniseed seeds.

Which ‘team’ do you belong to, the purists or the experimenters?
The key, as always, is in the right dosage. Abundance with spices could cover up the flavour of the meat and give your ragout a less palatable taste.
Try perhaps adding just a pinch of an ‘alternative’ spice to your recipe, so as not to excessively alter the taste and to find the combination of flavours that suits you best.