Spaghetti bolognese: Tradition and modern twists intertwined

Spaghetti with bolognese sauce is one of the most recognizable dishes of Italian cuisine and has conquered the palates of people all over the world.

Ragu alla bolognese, as the name suggests, originates from Bologna, Italy. Initially, it was a stew made from various meat, vegetables, and spices, served with tagliatelle pasta. Over time, the recipe evolved, and spaghetti strands began to be used in other regions of Italy. Today, no one frowns upon this variation, and outside of Italy, spaghetti has outranked tagliatelle in popularity for bolognese sauce.

The original recipe uses various types of meat, such as beef, pork, and sometimes even game meat. Although it is a meat sauce, it must include celery and carrots. The whole dish is simmered with wine, as befits an Italian dish. This dish requires time and is far from a quick dinner; to bring out the entire essence of the sauce, it needs to be simmered for several hours. However, it is worth the patience.

Ingredients:

• 1.1 lbs beef neck
• 1.1 lbs pork neck
• 1 large carrot
• 2 stalks of celery
• 1 onion
• ¼ cup olive oil
• 2 cloves of garlic
• 7 oz dry red wine
• 28 oz canned tomatoes, preferably San Marzano
• 14 oz broth
• 1 handful of fresh basil
• ½ cup milk

Instructions:

Step 1. Grind the meat in a meat grinder, or you can buy it pre-ground.

Step 2. Dice the carrot, onion, and celery very finely. Also, chop the tomatoes if they are not already in pieces.

Step 3. Heat the olive oil in a pot and add the chopped vegetables. When they are translucent, add the ground meat and mix. Season with salt and pepper.

Step 4. Bolognese sauce cannot do without wine—pour it into the meat. Also add the broth, chopped tomatoes, and fresh basil. Simmer the sauce covered for 3-4 hours on low heat. At the end of simmering, add the milk, stir, and bring to a boil.

Step 5. Serve the ready sauce with cooked spaghetti or tagliatelle, garnishing the dish with grated Parmesan. Enjoy!