Tagliatelle vs spaghetti: The timeless debate of bolognese lovers
Spaghetti Bolognese is a dish that immediately evokes associations with Italy and transports thoughts to a country where pasta is abundant. Although there are many variations, the original recipe is certainly the best.
Spaghetti with Bolognese sauce is one of the most recognisable dishes of Italian cuisine, having conquered the palates of people worldwide.
Tagliatelle or spaghetti?
Ragù 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 started to evolve, and instead of tagliatelle, spaghetti began to be served in other regions of Italy. Today, no one frowns upon it, and outside of Italy, spaghetti has outranked tagliatelle in popularity for Bolognese sauce.
Traditional spaghetti bolognese
In the original recipe, various types of meat are used, such as beef, pork, and sometimes even game meat. Although it is a meat sauce, it cannot lack the addition of 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 full essence of the sauce, it needs to be simmered for several hours. However, it is worth arming yourself with patience.
Ingredients:
- 500 grams beef neck,
- 500 grams pork neck,
- 1 large carrot,
- 2 stalks of celery,
- 1 onion,
- 60 millilitres olive oil,
- 2 cloves of garlic,
- 200 millilitres dry red wine,
- 800 grams canned tomatoes, preferably San Marzano,
- 400 millilitres broth,
- 1 handful fresh basil,
- 120 millilitres milk.
Instructions:
Step 1. Grind the meat in a meat grinder; 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. Spaghetti Bolognese sauce cannot do without wine—pour it into the meat. Also add the broth, chopped tomatoes, and fresh basil. Simmer the sauce under a cover 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!
