Why is there no "Spaghetti Bolognese"?
Everyone knows them. Many love it. The famous spaghetti Bolognese is a real pasta classic all over the world. Just not in Italy. But that's where it gets exciting: nobody in Bologna eats spaghetti Bolognese. Why? Because the original has a completely different name - and tastes even better.
Ragù alla Bolognese - the real recipe
Today I have brought you my very personal 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 hostess with a keen sense for honest, down-to-earth cooking. She is not only the heart of the agriturismo, but also the soul of the in-house cooking courses, where she passes on her family recipes. One of these is her legendary Ragù alla Bolognese.
This ragù is real soul food - slowly braised, full of deep flavors and prepared with lots of love. It is not a dish for those in a hurry, but one that takes time. The ingredients are simple: good beef, fresh vegetables, a few tomatoes, a dash of wine - and patience. Add fresh pasta - preferably homemade - 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 a passionate cook of Tuscan cuisine
And what about the Bolognese sauce?
The world-famous spaghetti Bolognese, as we know it, is actually an invention for international tastes: with lots of tomato sauce, oregano, garlic - and of course spaghetti.
But in Bologna, things are quite different. Ragù alla Bolognese is eaten there - classically with fresh egg pasta such as tagliatelle, fettuccine or as a filling in lasagne.
Spaghetti? In Bologna, this is considered unsuitable - it is too smooth and does not hold the sauce well. Very simple!
What many people don't know is that the "real" recipe for ragù alla Bolognese was officially established in 1982 - by the Accademia Italiana della Cucina and deposited with the Chamber of Commerce in Bologna. That's how important the original is to the people of Bologna.
And yet "Bolognese" has spread around the world over the decades - thanks to Italian emigrants, restaurants and the taste of international cuisine. In Germany, it became a classic from the 1970s onwards: popular with families, in canteens and at children's birthday parties. A real piece of everyday cuisine.
As is so often the case with Italian dishes, the world has made its own version of it: In the 1950s and 1960s, ragù was adapted abroad - with more tomato, garlic, cheap ingredients and, of course, spaghetti. The name "Bolognese sauce" caught on - although it has little to do with the original.
Ragù alla Bolognese tastes best with fresh, homemade pasta
I find this wonderfully charming - and at the same time I increasingly prefer the original. Because for me, a ragù like the one Edith prepares in Tregole, for example, simply has more depth, more soul - and that's exactly what you taste with every bite.
And personally? I prefer to eat my Ragù alla Bolognese with casarecce - this short, slightly twisted pasta shape absorbs the sauce wonderfully and provides just the right balance between meat and dough.
Whether homemade (unbeatable, of course!) or bought in good quality: Casarecce make the perfect ragù for me.
And another bonus: The compact shape significantly reduces the risk of spills - so it's also ideal for relaxed evenings with guests or simply for a good meal without splattering on your shirt.