Misunderstanding about pasta classics
There really is no such thing as spaghetti bolognese
Find the mistake: Of course, this pasta looks delicious. Nevertheless: In Italy ragù alla bolognese never served with spaghetti. Accordingly, there is no spaghetti bolognese.
©Getty Images
Every child knows Spaghetti Bolognese. But actually this dish does not exist in Italy at all: spaghetti is never eaten with the meat sauce. A clarification.
To get one thing straight: the dish spaghetti bolognese is not an Italian invention. Nevertheless, it is often found on German-Italian menus – and otherwise only spaghetti bolognese is spoken of when one means the long noodles that are served with minced meat sauce.
The supposed “spaghetti bolognese” is the world’s most abused Italian recipe. In Germany there are countless variants of the popular pasta dish – the ketchup bottle can sometimes slip into the sauce. Ketchup has just as little place in this dish as cream – unless you prepare the dish yourself pasta secca (dried noodles, i.e. durum wheat noodles), then a dash of cream is added according to Bolognese customs.
There is only one original recipe
In order to clear up the whole mystery surrounding the supposed spaghetti bolognese, you should know that although it is ragù alla bolognese are. This is one of the world’s most famous Italian sauces, the recipe of which is even inspired by the Accademia Italiana della Cucina deposited at the Chamber of Commerce of Bologna on October 17, 1982. That ragù alla bolognese is traditionally eaten in Bologna with fresh tagliatelle or used to prepare lasagne al forno. But never with spaghetti – as is usually served outside of Italy.
Another important ingredient for the perfect ragu is time, because the sauce only develops all its aromas and becomes creamy and tender after simmering for several hours. A pleasure!
Of course, the original recipe is also interpreted in many ways in Italy. Any Italian nonna has her own recipe, and if you ask Italians, like the perfect one ragu prepared, then the answer will most likely always be: “Come lo fa la mamma” (“How Mama makes it”).
Original recipe for ragù classico bolognese
The original recipe was published on October 17, 1982 by the Accademia Italiana della Cucina deposited at the Chamber of Commerce of Bologna.
ingredients
- 300 g roughly chopped beef
- 150 grams of pancetta
- 50 grams of carrot
- 50 g celery sticks
- 50 grams of onion
- 300 grams of peeled tomatoes
- 1/2 glass of dry white wine
- 1/2 glass whole milk
- some vegetable broth
- olive oil or butter
- Salt
- pepper
- (optional a dash of cream for assembling)
preparation
Finely chop the pancetta, onion, carrot and celery; Sweat in a casserole in 3 tablespoons of oil or 50g of butter. Then add the coarse ground beef. Fry over high heat for a few minutes, stirring constantly, until sizzling, then add the wine and wait for the liquid to evaporate completely.
Only now add tomatoes and vegetable broth. Reduce the temperature and let the ragù simmer, covered, for about two hours, stirring occasionally. Add the milk towards the end to reduce the acidity of the tomatoes. salt, pepper. If you now use durum wheat noodles, you could add a dash of cream. Traditionally, however, fresh tagliatelle are used, and then the cream has no place in the sauce.
Buon appetito!