Spaghetti Bolognese DOES NOT EXIST in Italy

Instead, here is the delicious real version...

I guess many people will be shocked to find out that the most "Italian" of all Italian recipes: Spaghetti Bolognese isn't even Italian - let alone "Bolognese". In fact you won't find this dish in any self-respecting restaurant, home or even office canteen in Bologna. In Italy, it goes the way of Pasta Alfredo or Hawaiian Pizza - out the door never to be invited back. 

So what do the good folks of Bologna eat instead?

Well, they've a far better alternative called Tagliatelle alla Bolognese. It is absolutely wonderful.

Once you've tried it I bet you'll banish Spaghetti Bolognese from your table forever.

Tagliatelle alla Bolognese

Ingredients

• 450 grams/1 pound of egg tagliatelle (fresh is best if you can find it)
• 7 oz/200 g ground/minced beef
• 7 oz/200 g ground/minced pork
  
• 2 cups tomato paste (passata di pomodoro)
• 1 stick of celery - thinly diced
• 1 thinly diced carrot
• 1 finely chopped onion
• 2 tablespoons olive oil
• pinch of sea salt to taste
• 1/2 cup dry white wine.
• 5 basil leaves.
• Grana Padano cheese for serving (use as per your taste - I like lots)

Cooking Instructions

For the ragù (Sauce)

The Bolognese sauce is best prepared the day before and left overnight to allow the tastes to infuse. 

• In a large, thick-bottomed, pot heat the olive oil.
• Add in the onion and let them brown;
• next the carrots,
• then the celery and basil.
• Allow to cook, with the lid on, for five minutes.
• Add in the mince,
• once the mince has begun to dry out add in the wine.
• When the wine evaporates, pour in the tomato sauce.
• Salt to taste. 
• Cover and cook on a low heat for at least two hours and stir regularly with a wooden spoon.
• The aroma is wonderful, so family members are likely to want a taste... chase them away with the wooden spoon.

For the Pasta

• Boil water in a pot.
• Once boiling add coarse salt.
• Cook for a few minutes less than the packet says or, if fresh, until the pasta floats to the surface.
• Drain and mix with the sauce in the sauce pot for a minute.

Serve with the grated cheese (Grana Padano or Parmigiano Reggiano).

Print Recipe