Spaghetti Bolognese DOES NOT EXIST in Italy

Instead, here is the delicious real version...

I guess many people will be shocked to find out that the most "Italian" of all Italian recipes, Spaghetti Bolognese, isn't even Italian—let alone "Bolognese." In fact, you won't find this dish in any self-respecting restaurant, home, or even office canteen in Bologna. In Italy, it goes the way of Pasta Alfredo or Hawaiian Pizza—out the door, never to be invited back. 

So what do the good folks of Bologna eat instead?

Well, they've a far better alternative called Tagliatelle alla Bolognese. It is absolutely wonderful.

Once you've tried it, I bet you'll banish Spaghetti Bolognese from your table forever.

Tagliatelle alla Bolognese

Ingredients

• 450 grams/1 pound of egg tagliatelle (fresh is best if you can find it)
• 7 oz/200 g ground/minced beef
• 7 oz/200 g ground/minced pork
  
• 2 cups tomato paste (passata di pomodoro)
• 1 stick of celery, thinly diced
• 1 thinly diced carrot
• 1 finely chopped onion
• 2 tablespoons olive oil
• pinch of sea salt to taste
• 1/2 cup dry white wine.
• 5 basil leaves.
• Grana Padano cheese for serving (use as per your taste—I like lots)

Cooking Instructions

For the ragù (Sauce)

The Bolognese sauce is best prepared the day before and left overnight to allow the tastes to infuse. 

• In a large, thick-bottomed pot, heat the olive oil.
• Add in the onion and let them brown.
• Next, add the carrots, then the celery and basil.
• Allow to cook, with the lid on, for five minutes.
• Add in the mince.
• Once the mince has begun to dry out, add in the wine.
• When the wine evaporates, pour in the tomato sauce.
• Salt to taste. 
• Cover and cook on low heat for at least two hours and stir regularly with a wooden spoon.
• The aroma is wonderful, so family members are likely to want a taste... chase them away with the wooden spoon.

For the Pasta

• Boil water in a pot.
• Once boiling, add coarse salt.
• Cook for a few minutes less than the packet says or, if fresh, until the pasta floats to the surface.
• Drain and mix with the sauce in the saucepot for a minute.

Serve with the grated cheese (Grana Padano or Parmigiano Reggiano).

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