Via Appia’s menu features all the Italian classics, and spaguetti alla bolognese is no exception. Today we are going to let you know some fun trivia about this famous sauce.
The traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, tomato paste, meat broth, white wine and milk or cream.. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, white chicken, rabbit, or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavours more delicate but cream is very rare in the everyday recipe and only a very little would be used. According to Marcella Hazan in “The Classic Italian Cookbook”, the longer Ragù alla Bolognese cooks the better; a 5- or 6-hour simmer is not unusual. The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne.
On Sunday, 17 January 2010, 450 chefs in Italian restaurants in 50 countries cooked bolognese to an authentic recipe in order to promote Tagliatelle al ragù alla bolognese. International newspapers did not always reference the Accademia Italiana della Cucina recipe and usually published stock photographs of Spaghetti alla Bolognese. In Italy, the pasta is stirred into the sauce to gather flavour rather than sat atop of the dish.