The Yum Tum Spag Bol!

Nothing like a bowl of Spag Bol on a cold rainy night!

Spaghetti Bolognese is one of the most lovable dishes across the world and is a wholesome meal too.

Known in Italian as ragù alla Bolognese which is basically a meat-based sauce originating from Bologna, Italy… The sauce is the highlight of this dish!

The earliest documented recipe of an Italian meat-based sauce known as ragù served with pasta comes from late 18th century Imola, near Bologna. In 1891, Pellegrino Artusi first published a recipe for a meat sauce characterized as being “bolognese”. While many traditional variations do exist, in 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce. In Italy, ragù alla bolognese is often referred to simply as ragù which has such an amazing flavour!

When it comes to the Italian cuisine, Massimiliano Alajmo, fondly known as Max, is one of my biggest inspirations. He is a part of the fifth generation of the Alajmo family self-employed as chefs and restaurateurs.

He is also the youngest in history to have been awarded three stars by the Michelin Guide in 2002.

The proud owner of Le Calandre has achieved so much for himself and everyday I hope to be as great as him!

Spaghetti has been one dish he has always excelled in. Simple and fresh ingredients is what he believes is the secret of this great dish.

There are different variations that can be done to this classic dish. I experimented and came up with this:

Print Recipe
The Yum Tum Spag Bol
Course main course
Cuisine Italian
Course main course
Cuisine Italian
  1. Place a large heavy-bottomed saucepan on a medium heat. Add a good amount of olive oil and gently fry the bacon until golden and crisp.
  2. Reduce the heat slightly and add the onions, chillies, garlic, chopped sausage, mince, tomatoes, basil,celery, sugar and salt.
  3. Keep it on a low flame and let this cook for about 15-20 minutes.
  4. Then add the roasted bell pepper paste, tomato puree and parmesan cheese and keep stiring till it is all cooked. Keep aside.
  5. Meanwhile, add salt to a pan of boiling water and cook the spaghetti according to the packet instructions.
  6. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce.
  7. Give it all a good stir, coating the pasta in the rich tomatoey sauce. Serve with a little grated parmesan and cheddar cheese.
Recipe Notes



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