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: