What are the ingredients, both main and optional, for a classic Ragù Bolognese?
I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ingredient", a specific question about the type of meat, and a good question about flavoring the sauce with spices. I also tried making my search query more specific, but no dice.
After that I looked at Wikipedia's Ragù Bolognese article, which does contain a certain list:
- Ground meat (beef or veal, sometimes pork)
- Tomato paste
This is only a basic list, e.g. Pancetta's missing, even though it's mentioned in most recipes. Other recipes ranked highly in Google (bonappetit.com, foodnetwork.com, epicurious.com, and for fun BBC even chips in etc.) mention several others as well:
- Regular olive oil
- Extra-virgin olive oil
- Tomatoes (fresh, or more often: tinned or "tin crushed")
- Pancetta (sometimes even bacon, but I guess that's just a inferior alternative?)
- Wine (both Red and White get mentioned)
- Stock (beef, chicken, as well as veal get mentioned)
- Ground pepper (usually black, sometimes white)
- Bay Leaves
A certain related site also has a similar question that lists a subset, but without any references, explanation, historical background, or whatsoever.
So, to reiterate, my question is: what are the ingredients for Bolognese sauce? What are the staple ingredients, and what are the additions made by chefs over the years?