The misperception of this dish is incredible. Recipes are free to be received and receipted in the freest way possible, but as it would sound unusual to eat an hamburger inside two pancakes, rather than into a bread roll, so it sounds unusual to dress spaghetti with the bolognese sauce. The reason, in my opinion is mainly one, that is to say spaghetti are the wrong past format to welcome the sauce. The real bolognese asks for a porous pasta that can absorb and emphasize the taste. The second objection is that Spaghetti are from the area around Naples, whereas Bologna is seven hundred kilometers far north: approximately the same distance between Edinburgh and London, Paris and Lion, Berlin and Munich.
Giuseppe Gallone's shot
In Southern Italy there are many varieties,
yet
- the main distance is given by amount of tomato sauce;
- the second one by the fact they use no milk;
- finally, the third one by the kind of meat used
and the way it is prepared
(minced in Bologna, diced in the South)
The bolognese* is denser:
here Giallozafferano (Yellowsaffron) offers the authentic recipe
unfortunately in the English video they changed the ending
to play up to the audience, which is a real shame
ITALIAN VERSION
ENGLISH VERSION
I was very fortunate because I had the chance to make many experiments thanks to Bruno's patience: Bruno, a dear friend of mine, accepted the challenge and also my apologies for being so repetitive. Here was the result:
Use preferably tagliatelle (Tesco Finest 1,67 £), or a grip-pasta,
such as penne rigate or fusilli or maccheroni
Here I used Tesco organic fusilli (less than 1 £),
keeping them boiling in salted water for only 10 mins.
There are two final considerations I wish to point out. The first one is related to the recipe itself. My flatmate inherited his recipe from an American auntie. There is nothing wrong in this, the problem is that the two recipes are so different that it is almost impossible to name them after the same town. His recipe is pretty decent as well, but sometimes he adds whether chili or peppers or mushrooms that alter irremediably the taste and transform the bolognese in something unnatural. Secondly (and lastly), there is a generalized misinformation on the recipe as a dressing: this argument shall be developed with a more solid apparatus in the following post, where I will contest directly Mrs Nigella Lawson. For the moment, I can only anticipate that it is a pity that many famous chefs keep telling the wrong recipe, never mentioning tagliatelle (at least as an alternative) and fail to inform their audience, instead of mirroring it!
* Ingredients:
- broth: 250 ml of stock or water
- butter: 20 gr (in the end)
- beef: minced beef (folder, cover or fesone, Walkers shoulder) 250 gr
- pork: chopped (thigh) 250 gr
- smoked bacon: 50 gr
- carrot: 1
- onions: 1
- stalk of celery: 1
- red wine: 1 glass
- milk: 1 cup fresh whole
- Extra-virgin olive oil: 3 tablespoons (to fry the herbs)
- pepper & nutmeg: freshly ground to taste
- tomatoes: 30 grams triple concentrated or 2 peeled tomatoes
- Maldon salt according to taste
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