Spaghetti Bolognese is a true gastronomic case, which for years has stimulated a heated debate. Abroad this dish is appreciated and very popular, while in the city of the two towers (Bologna, where Bolognese sauce was born 350 years ago) it is generally considered a culinary blasphemy, in defense of the Tagliatella pasta to be combined with the traditional sauce.
A certain controversy has continued for some time, over the very existence of the dish and the characteristics of the recipe, which has always been offered in different variations.
How to cook the best Spaghetti Bolognese
In addition to denying its historical origins, many consider the combination of Bolognese sauce and durum wheat spaghetti (of Neapolitan origin) to be wrong and unpleasant, which, since it tends to be slippery, would not be able to hold the sauce well. Also for this reason, spaghetti Bolognese are generally neglected by the great Italian gastronomy.
The best Spaghetti Bolognese
But back to us, how do you cook the best Spaghetto Bolognese?
The secret is the sauce, and the sauce, made in Bologna is unrivaled, there are some fundamental points:
1) Have enough time to cook the sauce
To make an excellent Bolognese sauce you need to cook the sauce at least 2 hours, preferably 3 or 4 hours simmering.
2) Do not use tomato sauce, but tomato paste,
the tomato sauce, when you cook it for a long time, becomes acidic, with the tomato paste it remains sweet
3) The sauce should be red / dark brown and not tomato red
I have already written another article where I explained how to make the best Bolognese sauce and the mistakes to avoid.
But if you really want to learn how to do it, the real Bolognese sauce and how to cook in the right way, I suggest you to take an online class with me, with about 2 hours of class and an affordable price, you can learn how to make the best Spaghetti Bolognese ever.
below the link of the online class
I wait for you numerous
Master Chef Luigi