Why there's no “Spaghetti Bolognese”?

Everyone knows it. Many love it. The famous Spaghetti Bolognese is a true pasta classic worldwide. Except in Italy. But that's where it gets interesting: In Bologna, nobody eats Spaghetti Bolognese. Why? Because the original has a totally different name – and tastes even better.

Ragù alla Bolognese – the real recipe

Today, I've brought you my very own favorite recipe for a real Ragù alla Bolognese – and it's not just any recipe. It comes from Edith from the Tregole winery in Tuscany. Edith is a wonderful host with a great feel for honest, down-to-earth cooking. She's not only the heart of the agriturismo but also the soul of their cooking classes, where she shares her family recipes. One of them: her legendary Ragù alla Bolognese.

This Ragù is real soul food – slow-simmered, full of deep flavors, and made with lots of love. It's not a dish for those in a hurry, but one that needs time. The ingredients are simple: good beef, fresh veggies, a few tomatoes, a splash of wine – and patience. Serve it with fresh pasta – homemade is best – and a glass of Chianti Classico from Tregole. That's all you need for a perfect Tuscan evening.

And that's exactly the recipe I want to share with you today.

Edith is passionate about Tuscan cooking

So what about Bolognese sauce?

The world-famous Spaghetti Bolognese we know is actually an invention for international tastes: with lots of tomato sauce, oregano, garlic – and, of course, spaghetti.
But in Bologna, it's a whole different story. There, people eat Ragù alla Bolognese – and traditionally with fresh egg pasta like tagliatelle, fettuccine, or as a filling in lasagna.
Spaghetti? In Bologna, they're considered pretty unsuitable – they're too smooth and don't hold the sauce well. Simple as that!

What many don't know: In 1982, the 'real' recipe for Ragù alla Bolognese was officially established – by the Accademia Italiana della Cucina and registered with the Chamber of Commerce in Bologna. That's how important their original recipe is to the people of Bologna.

And yet, 'Bolognese' has spread worldwide over decades – thanks to Italian emigrants, restaurants, and the appeal of international cuisine. In Germany, it became a classic from the 70s onwards: popular with families, in canteens, and at kids' birthday parties. A real staple of everyday cooking.

As often happens with Italian dishes, the world created its own version: In the 50s and 60s, the Ragù was adapted abroad – with more tomato, garlic, cheaper ingredients, and, you guessed it: spaghetti. The name 'Bolognese Sauce' caught on – even though it barely has anything to do with the original anymore.

Ragù alla Bolognese tastes best with fresh, homemade pasta

I find that wonderfully charming – and at the same time, I'm increasingly preferring the original. Because a Ragù, like the one Edith prepares in Tregole, for example, simply has more depth, more soul for me – and you can taste exactly that with every bite.

And personally? I love eating my Ragù alla Bolognese with Casarecce – this short, slightly twisted pasta shape soaks up the sauce wonderfully and creates just the right balance between meat and pasta.
Whether homemade (of course, unbeatable!) or good quality store-bought: Casarecce make the Ragù perfect for me.
And another bonus: thanks to their compact shape, the risk of making a mess is much lower – so it's also ideal for relaxed evenings with guests or simply for a good meal without splashes on your blouse or shirt.