Why spaghetti bolognese never gets boring: nonna’s most delicious recipe.

History of spaghetti bolognese.

Spaghetti bolognese, or “Pasta al Ragù” as we say here in Ventimiglia, is truly a piece of the Italian soul. This rich and delicious sauce just has to be tasted! You would think the dish is centuries old, but the original recipe of Ragu was not written down until the late 19th century. Back then it was a simple dish, usually served with tagliatelle instead of spaghetti.

In 1982, the Accademia Italiana della Cucina recorded the original recipe at the Bologna Chamber of Commerce. With ingredients like pancetta, onion, carrot, celery, minced beef and a little cream, it’s quite different from the versions you see everywhere now. In the 20th century, spaghetti bolognese spread around the world at lightning speed. Each region gave it its own twist, making it an internationally beloved dish. It is that versatility, rooted in tradition but open to new ideas, that makes spaghetti bolognese such an enduring favorite. So put on your apron and discover for yourself why this dish is so irresistible!

Traditional ingredients.

The charm of spaghetti bolognese lies in its robust simplicity. With ingredients so well chosen that together they build a flavor party. Without changing the classic recipe, these ingredients are the heroes of the culinary tradition that Liguria has mastered so well. Because say it yourself, who can resist a dish so delicious it would make your grandmother jealous?

Minced beef forms the base of the dish and gives it its distinctive richness. Vegetables such as onion, carrot and celery are essential and add sweetness and texture to the sauce. Tomato puree and red wine really cannot be missed. The wine enriches the bolognese with a touch of acidity and depth, harmoniously connecting the flavors.

The secret to a perfect Bolognese sauce.

The secret to a good bolognese/ragù sauce lies in the combination of red wine and patience. The red wine not only adds a rich depth and subtle acidity, but also helps connect the flavors of the meat and vegetables. By slowly simmering the sauce, the ingredients are given time to fully release their flavors and meld together into a harmonious whole. This process creates a ragù that is not only full of flavor, but also has a delicious, silky texture that indulges your taste buds.

How to cook pasta like a pro (without an Italian nonna).

The art of the perfect pasta lies in cooking it to exactly al dente. This means the pasta is firm, yet soft enough to absorb the sauce well. Al dente cooking requires precision and attention, letting the pasta cook just long enough to achieve that ideal texture. It is this balance that gives pasta its character and ensures that every bite is a delight. Remember: never olive oil in the water and use plenty of salt. After cooking, drain the pasta, pour a little cold water over it and then stir in some olive oil (so it doesn’t stick).

For that perfect al dente bite:
👉 Cook pasta 1-2 minutes shorter than it says on the package and always taste!

Why kids love spaghetti bolognese.

Kids and spaghetti bolognese are a perfect match! But why exactly this dish?
The rich, savory flavors of juicy meat, herbs and sweet tomatoes are irresistible to little foodies. And who can resist a warm plate full of love, with scents that make you instantly hungry?

In addition, eating spaghetti is an adventure in itself. The strands snake through the sauce and around the fork, which makes for endless eating fun and happy chaos at the table. Remember: spaghetti should never be cut! It’s best to teach your child to turn the spaghetti with a fork(Forchetta = pronounce it forketta) on a spoon(Cucchiaio = pronounce it cookie-ai-oh): watch here!

At Balzi Rossi, we make spaghetti bolognese the way grandma did, with a touch of nostalgia and modern flavors. It is a family recipe that connects generations and creates memories that children cherish. No wonder spaghetti bolognese is the children’s hall of fare!

Spaghetti bolognese combine with wine.

The art of a perfect spaghetti bolognese experience begins with the right choice of wine. Which wine really makes this Italian classic shine? During a 2016 trip to Piedmont, I received a golden tip from a local sommelier: try a smooth Barbera like our Barrique by Grosso.

Are you more of a smooth wine? Then a Chianti Classico is really a wine for you. Its bold, earthy notes turn every bite into an explosion of flavor.
But we’re in Ventimiglia here! So why not try a delicious local red wine like Dolcetto from Dolce Aqua?

And for foodies, at Balzi Rossi we have an extensive Barolo collection. Because let’s face it, Barolo is the best Italian wine there is!

Avoid common mistakes.

When making spaghetti bolognese, there are a few pitfalls you want to avoid:

• A common mistake is to cook the sauce too quickly. Patience is the key; let the sauce simmer slowly so that the flavors develop to their fullest.
• Use the right meat to avoid making the sauce too fatty. Choose beef mince (not too lean) for the best texture and flavor.
• Don’t forget the red wine! Do you still have a bottle that has been open for a while? Perfect, that way you don’t waste anything and make your dish even tastier!
• Remember, the secret is in the details; a little extra attention makes for a delicious sauce.