First of all, I have not yet found a good interpretation of ragù alla Bolognese and mapo tofu at fusion restaurants that serve similar dishes on their menus. Most of these fusion places aim to cater to local taste buds and preferences, which often eliminates the core of each dish’s true flavor. Since ragù alla Bolognese is more familiar to an international audience, the main goal here is to introduce the “ma” and “la” characteristics smoothly without washing away the original taste of the ragù, and to demonstrate how slow-cooking and high-heat cooking techniques can be combined in a way that is accessible for home cooks.

INGREDIENTS - Ragù alla Mapo

Soffritto (onion, celery, and carrot)

This is the foundation for many braised dishes in Italian cuisine. We use it here to build the base for the ragù bianco before adding tomatoes and Sichuan flavors.

Pork Sausage & Ground Beef

If you live outside of Italy, I recommend buying the most basic Italian sausage from your grocery store or butcher—avoid heavily flavored or seasoned ones. You can also use minced pork as an alternative. Store-bought sausages often contain additional salt and mild spices, so it’s best to ask your butcher for advice.
For the ground beef, choose a lean cut to keep the texture firm and prevent excess grease. Since the sausage already provides fat and juiciness, lean beef works best here.

Guanciale

We do not use olive oil in this recipe. Guanciale releases more fat than traditional pancetta, which is usually used in ragù. We want the soffritto to soak up all that flavorful fat before the slow cooking begins.

Canned Tomatoes

To keep things simple and accessible, we use canned tomatoes. They are easy to find anywhere and available year-round. Most canned tomatoes are harvested fully ripe and are perfectly sized, with no extra waste.

Red Wine

Traditionally, many Ragù alla Bolognese recipes recommend white wine. However, since we only use one glass here—and because red wine pairs better with the Sichuan elements—I suggest using Valpolicella Ripasso for depth or a more budget-friendly Barbera for casual cooking.

Bay Leaf

Adds gentle herbal notes and brings more depth and balance to the ragù.

Silken Tofu

This can be found in most supermarkets around the world and is essential for the Mapo element of the dish.

Doubanjiang (Chili Bean Paste)

Less famous than Lao Gan Ma, but actually used far more often in everyday Sichuan cooking. It adds gentle heat and not spicy, deep savory flavor, and helps remove the raw “tofu” taste. Depending on where you live, you can usually find it in the international aisle if your city has a decent Chinese population. Otherwise, a trip to Chinatown will easily solve the problem. (I’ve included a photo reference below.)

Oyster Sauce / Soy Sauce

You can use either one, or a combination of both. These replace salt in the cooking and add depth and umami to the dish.

Sichuan Peppercorns

These may require a bit of extra effort to find, but they are essential for the ma (numbing) flavor. Most Asian supermarkets carry them. I recommend lightly toasting and crushing them before use for maximum aroma.

Chili Oil

This adds the la (spicy heat) element. Choose a chili oil with a heat level you are comfortable with, it does not has to be Chinese chilli oil, anything you are familar with are the best kind.