Children, adults, gourmets and gluttons… everyone loves it and it has become one of the most iconic Italian dishes. However, the origins of delicious spaghetti Bolognese cannot be found in the city of Bologna. Read on to learn how this dish came to be and the authentic recipe to make it.
Outside Italy, spaghetti Bolognese is one of the most loved pasta dishes but, truth be told, in Italy, this meal is pure heresy. The popular belief that this dish originated in the city it takes its name from (Bologna) is a mistake that, nowadays, seems hard to erase.
The true origins of spaghetti Bolognese
Like anything that goes viral, the original recipe for Bolognese sauce is hard to trace. The first written information about this sauce states that the Roman Empire exported it during their conquest of Gaul.
When did Bolognese sauce arrive in Bologna?
It wasn’t until the Middle Ages when this tasty sauce made it to the north of Italy. Bolognese sauce was introduced in Bologna thanks to the first exchanges of French university students and professors, although, at the time, the name for this sauce was “ragù”.
After some time, Bolognese sauce started spreading all the way from rich families to the poorest neighbourhoods and old beef meat was added to the sauce, which helped to add flavour. And that’s how it has survived to modern times with slight modifications. In 1982, the Italian Academy of Cuisine gave the Chamber of Commerce of Bologna the official recipe for spaghetti Bolognese to keep and safe-guard forever.
How to prepare a delicious spaghetti Bolognese?
- Pour the extra virgin olive oil into a frying pan and add the carrot, celery and onion finely chopped with a little bit of salt and sauté.
- Add the mince and bacon and stir until it changes colour.
- Pour the wine and milk and let it cook for about 10 minutes. Add the puréed tomato and spices, and cook over a low heat for about 1 hour.
- Meanwhile, pour water into a saucepan and cook the spaghetti by following the package instructions.
- Add the spaghetti to the Bolognese sauce and mix well. If the sauce is too thick, you can add a little of the cooking water. Season with salt and pepper, stir well and serve hot. Finish off with a little grated cheese.