Spaghetti Bolognese
Classic slow-cooked beef and pork ragu.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ragù, the meat sauce base of Bolognese, has ancient roots in Italian cuisine. Originally more of a meat stew, it evolved over centuries with regional variations and the eventual incorporation of tomatoes after their introduction from the Americas. The codified recipe for 'Ragù alla Bolognese' was registered in 1982 by the Accademia Italiana della Cucina to preserve its authenticity.
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Spaghetti Bolognese, while a staple in many Western cultures, is often viewed differently in Italy. Authentic Bolognese sauce, or 'Ragù alla Bolognese', is traditionally served with wider, flatter pasta shapes like tagliatelle, as spaghetti is considered less suitable for holding the rich sauce.
Regional Variations
While 'Ragù alla Bolognese' has a defined recipe, regional variations exist across Italy. Some versions might include milk or cream for added richness, or use different types of meat.
Sunday Sauce
Ragù, in general, is often associated with Sunday meals in Italy, where families gather to enjoy a slow-cooked, hearty meal together.
Pasta Pairings
Outside of Bologna, variations on ragù are commonly paired with different pasta shapes, including rigatoni, penne, and others. However, the authenticity police rarely allow Spaghetti Bolognese inside Bologna itself!
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Spaghetti Bolognese offers a rich and savory flavor profile, primarily driven by the slow-cooked meat sauce. It balances savory umami from the meat with subtle sweetness from vegetables and acidity from tomatoes.
The core flavors derive from ground meat (typically beef, sometimes with pork or pancetta), soffritto (a base of finely diced carrots, celery, and onion), tomatoes (either canned tomatoes, tomato paste, or passata), and a liquid component like broth or wine. Herbs like bay leaf and oregano often contribute to the depth. Parmesan cheese, grated on top, adds a salty, nutty dimension.
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Low and Slow Cooking
Allow the sauce to simmer for several hours (2-3 minimum, and even longer is better). This allows the flavors to meld together and the meat to become incredibly tender.
Browning the Meat
Properly browning the meat is crucial for developing rich, deep flavors. Don't overcrowd the pan, and ensure the meat is nicely browned before adding the soffritto.
Deglazing the Pan
Deglaze the pan with red wine or broth after browning the meat to scrape up any flavorful browned bits from the bottom. This adds depth to the sauce.
Quality Ingredients
Using good quality ingredients, especially the meat and tomatoes, will significantly impact the final flavor of the dish. San Marzano tomatoes are a particularly good choice.
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